T/GZYZC 063-2024 Active Group standards

T/GZYZC 063-2024 Traditional Qian cuisine, flavor beef jerky

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/GZYZC 063-2024

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 Clean the dried beef and cut it into thin slices. 6.1.2 Wash the garlic chives and cut them into horse-ear-shaped segments. 6.2 Processing 6.2.1 Place a wok over high heat, add cooking oil, and heat it to 60% of its full temperature. Stir-fry the dried beef slices until they are slightly dry and fragrant, then drain the oil. 6.2.2 Add base oil to the wok, heat it, and add dried chili segments. Stir-fry them over low heat until they are crispy and fragrant. Add Sichuan peppercorns, ginger slices, and garlic slices to stir-fry until fragrant. Add the stir-fried dried beef slices, sprinkle in garlic chives, and season with MSG, chicken bouillon, sugar, soy sauce, aged vinegar, Sichuan pepper oil, and sesame oil. Stir-fry evenly, drizzle in red oil, and transfer to a plate to serve.