T/KLPX 09-2023 Traditional Qian cuisine - Spicy and fragrant beef jerky with cooking technique specification

Scope

Main Technical Content: 1. The source and process of the spicy beef jerky dish "Xian Dian Yuan Long Xiang La Niubanba" primarily uses Guizhou small yellow cattle as the main ingredient, along with dried chili peppers, Sichuan peppercorns, and sesame seeds, which are stir-fried to create a dish with a spicy and fragrant flavor and a chewy texture that’s hard to forget once you take a bite. 2. Typical presentation examples of the dish: - Spicy Beef Jerky - Cooking Technique Specifications - Scope: This standard specifies the raw materials and quantities, cooking utensils, preparation process, plating, quality requirements, and optimal consumption time for the Guizhou snack "Spicy Beef Jerky". - Normative references: The documents listed below constitute essential provisions of this standard through normative references. Documents with a specified date apply only to the version corresponding to that date; unspecified documents apply to the latest version (including all amendments). - GB 2721: Food Safety National Standard for Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 2707: Food Safety National Standard for Fresh (Frozen) Livestock and Poultry Products - GB 2762: Limits for Contaminants in Food - GB 2763: Maximum Residue Limits for Pesticides in Food - NY/T 1193: Ginger - T/KLPX09: Qian Cuisine Standard System - Terms and Definitions: Terms defined in T/KLPX09 apply to this standard. - Raw Materials and Requirements: - 4.1 Main Ingredients: - 4.1.1 Yellow beef: 200g. - 4.2 Seasonings: - 4.2.1 Dried chili peppers: 20g. - 4.2.2 Salt: 8g, meeting GB 2721 requirements. - 4.2.3 Pepper powder: 5g. - 4.2.4 Sichuan peppercorns: 5g. - 4.3 Garnishes: - 4.3.1 Ginger: 4g, meeting GB/T

Development Information

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