T/QLY 112-2022 Active Group standards

T/QLY 112-2022 Guizhou Snacks - Guizhou Oil Tea Soup (Gelo Nationality Flavor) Cooking Technology Specification

T/QLY 112-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 112-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main Technical Content: 4. Raw Materials and Requirements - Main Ingredients (for 10 people): - 50 g of dried green tea. - 10 g of white sesame seeds. - Seasonings (for 10 people): - 25 g of salt, which must comply with GB 2721. - 15 g of Sichuan pepper powder. - 150 ml of cooked lard pork fat. - 5,000 ml of mountain spring water. - Garnishes (for 10 people): - 25 g of scallions. - Processing water must comply with GB 5749. 5. Cooking Equipment and Tools - Cooking wok and related equipment. - Tools such as cutting boards and knives. 6. Production Process - Pre-processing: Select green tea. Heat the iron wok over low heat to around 70°C, then stir-fry the picked tea leaves until they are semi-cooked. Remove them and rub them repeatedly in a winnowing basket until they form a thread-like texture. Dry and store them as special tea for making oil tea. When ready to use, soak 50 g of dried green tea leaves in water until they regain their moisture, then drain them. - Processing: Heat the iron wok with lard pork fat to 100°C, add the soaked tea leaves, and stir-fry them rapidly until they turn golden brown. Add 1,500 ml of boiling water and simmer for 30 minutes. Use a wooden ladle to vigorously knead, crush, and mix the tea leaves until they form a paste-like texture. Transfer them to a container. - Consumption: Before eating, reheat the tea paste in the wok for 10 seconds. Add 3,500 ml of mountain spring water, boil it, and add salt, Sichuan pepper powder, scallions, and white sesame seeds. Simmer until the tea aroma is satisfactory. Pour into soup bowls and serve with ingredients such as rice crackers, zongzi, cold noodles, fried tofu, steamed buns, egg-scented tea leaves, fried sweet potato slices, fried potatoes, and crispy pastries, as desired. 7. Packaging - Packaging containers: round plates, soup bowls, and small bowls. - Packaging method: After making the soup, transfer it to soup bowls and then divi