T/QLY 229-2024 Active Group standards

T/QLY 229-2024 Traditional Qian cuisine, fern shoots stir-fried preserved pork

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 229-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Remove the old roots from the fern, wash it, and cut it into 1-inch-long segments. Add salt to boiling water and cook for 2 minutes, then drain the water. Soak it in clean water and drain again. 6.1.2 Wash the pork lean meat and cut it into thick strips. Add salt, cooking wine, water, and cornstarch to marinate and coat it. 6.1.3 Wash the celery, remove the leaves, and cut it into 1-inch segments. Cut the dried chili peppers into segments. 6.2 Processing 6.2.1 Place a wok over high heat and add cooking oil. When the oil is 50% heated, add the pork strips and fern segments and stir-fry until they are cooked through. Drain the oil. 6.2.2 Heat the remaining oil in the wok, add the dried chili peppers, and stir-fry until they turn golden brown. Add ginger slices and garlic slices to stir-fry until fragrant. Add the cooked pork and fern segments, along with salt, MSG, chicken bouillon, sugar, and soy sauce. Stir-fry evenly, then add the celery segments and stir-fry. Pour in the red oil and transfer the dish to a plate to serve.