T/QLY 072-2021 Active Group standards

T/QLY 072-2021 Guizhou Snacks - Silk Doll Cooking Technology Specifications

T/QLY 072-2021

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 072-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 High-gluten flour: 100 g. 4.1.2 Cooked shredded lettuce: 50 g. 4.1.3 Cooked shredded lotus root: 50 g. 4.1.4 Cooked shredded seaweed: 50 g. 4.1.5 Cooked shredded potato: 50 g. 4.1.6 Cooked mung bean sprouts: 50 g. 4.1.7 Cooked shredded carrot: 50 g. 4.1.8 Spicy tofu shreds: 50 g. 4.1.9 Sour radish shreds: 50 g. 4.1.10 Cucumber shreds: 50 g. 4.1.11 Shredded parsley: 50 g. 4.1.12 Cold noodles: 50 g. 4.1.13 Pickled garlic: 50 g. 4.1.14 Crispy shreds: 25 g. 4.2 Seasonings 4.2.1 Fresh soup: 300 ml. 4.2.2 Spicy chili powder: 30 g, meeting the requirements of DBS52/011. 4.2.3 Salt: 2 g, meeting the requirements of GB 2721. 4.2.4 Light soy sauce: 10 ml. 4.2.5 Vinegar: 5 ml, meeting the requirements of SB/T 10303. 4.2.6 Sweet sauce: 5 ml. 4.3 Toppings 4.3.1 Scallions: 10 g, meeting the requirements of NY/T 744. 4.4 Processing water must meet the requirements of GB 5749. 5 Cooking Equipment and Tools 5.1 Cooking utensils: pancake pan, frying pan, and related equipment. 5.2 Kitchenware: cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Cut and process each ingredient (blanching, rinsing, draining, etc.). 6.1.2 Mix 100 ml of water and 1 g of salt into the flour to form a dough with appropriate viscosity. Continuously knead until the gluten strength increases and the dough no longer sticks to the hands. Let it rest for about 20 minutes. 6.1.3 Prepare small bowls for each person, adding fresh soup, spicy chili powder, sweet sauce, light soy sauce, vinegar, and scallions. Season the dipping sauce according to personal taste. 6.2 Frying 6.2.1 Heat a frying pan over low heat and lightly grease the bottom. Pour the dough onto the pan and spread it evenly. Remove the dough once it's dry. 6.2.2 To eat, wrap each piece of dough with ingredients such as cooked shredded lettuce, shredded parsle