T/QLY 068-2023 Active
T/QLY 068-2023 New trend of Qian cuisine and vegetarian sour smoked meat cooking technique specification
Abstract
Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select fresh winter melons, scrape off the skin, remove the seeds, and wash them. T/QLY 068—2023 6.1.2 Add glutinous rice and sticky rice to a pot, stir-fry them over low heat until they turn yellow, and grind them into a powdery paste using a stone mill (or process them with a blender into a rice paste). 6.1.3 Cut the processed winter melons into thick slices and place them in a container. Add salt and the rice paste, mix well, and then seal the jar with straw or bamboo leaves. Invert the jar into a water-filled pot and ferment for 15 to 30 days to make sour winter melons. 6.2 When preparing to eat, remove the sour winter melons from the jar, steam them in a steamer for 15 minutes until they are fully cooked, and they are ready to serve.
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/QLY 068-2023 |
| ICS | Food processing |
| Implement Date | 2023-12-28 |