T/QLY 091-2021 Active Group standards

T/QLY 091-2021 Guizhou snacks, cooking techniques for roasted meat in Guiyang

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 091-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Main Ingredients (for 100 skewers): - 500 g of pork marinated in plum sauce. 4.2 Seasonings (for 100 skewers): 4.2.1 Salt: 2 g, meeting the requirements of GB 2721. 4.2.2 White sugar: 1 g, meeting the requirements of GB/T 317. 4.2.3 Pepper powder: 3 g, meeting the requirements of NY/T 455. 4.2.4 Cumin powder: 5 g. 4.2.5 Garlic powder: 4 g. 4.2.6 Dried scallion powder: 4 g. 4.2.7 Fresh chili powder: 25 g, meeting the requirements of DBS 52/011. 4.2.8 Sweet potato starch: 25 g. 4.2.9 Diluted sweet sauce with warm water: 30 g, meeting the requirements of SB/T 10296. 4.3 Garnishes (for 100 skewers): 4.3.1 Scallion: 50 g. 4.3.2 Wild garlic: 80 g. 4.4 Processing water: 4.4.1 Must meet the requirements of GB 5749. 5. Cooking Equipment and Tools 5.1 Equipment: Charcoal fire oven and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Cut pork into small pieces, add salt, white sugar, garlic powder, dried scallion powder, and sweet potato starch, and mix until the mixture is just moist enough to adhere to the seasonings without dripping. Marinate for 10 minutes, then thread each skewer with about 5 g of meat. 6.1.2 Dilute the sweet sauce with warm water to make a sauce. Wash and chop the wild garlic. 6.2 Processing - Place the meat skewers on the charcoal fire and spread them on a 1.5–2 cm thick open flame grill surface. Brush with oil and grill directly, flipping and brushing repeatedly. Brush with oil and sauce as the skewers cook. When the skewers are 90% cooked, sprinkle with fresh chili powder and cumin powder, then brush with sauce again and add chopped wild garlic and scallions, briefly grilling before serving. 7. Packaging 7.1 Packaging containers: Large round iron trays. 7.2 Packaging method: Stack in layers. 8. Sensory Requirements 8.1 Color: Red and shiny with a crispy ex