T/QLY 042-2021 Active Group standards

T/QLY 042-2021 Fashion Qian cuisine and cooking technical specifications for stir-fried pork with fried peppercorn

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 042-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

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 4.1.1 Pork belly with plum sauce: 150g. 4.1.2 Green bell peppers: 200g. 4.2 Seasonings 4.2.1 Salt: 1g, meeting the requirements of GB 2721. 4.2.2 MSG: 2g, meeting the requirements of GB 2720. 4.2.3 Langdai sauce: 5g. 4.2.4 Vinegar: 2ml, meeting the requirements of SB/T 10303. 4.2.5 Sweet rice wine: 3ml, meeting the requirements of T/GZSX 069 4.3 Garnishes 4.3.1 Ginger slices: 5g, meeting the requirements of GB/T 30383. 4.3.2 Garlic cloves: 5g, meeting the requirements of GH/T 1194. 4.3.3 Bitter garlic: 5g. 4.4 Processing water shall comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Frying pan and related accessories. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Remove the skin from the pork belly and cut it into small slices 3 cm wide. Marinate with salt and sweet rice wine. 6.1.2 Roast the green bell peppers until they have a tiger-skin texture and cut them into 6 cm-long segments. 6.1.3 Crush the garlic cloves and wash the bitter garlic, then cut them into 3 cm-long segments. 6.2 Processing On a high heat, add 80ml of oil to the frying pan and stir-fry the meat until it turns slightly golden brown. Add the garlic cloves and stir-fry until they release their aroma. Add Langdai sauce and stir-fry until well combined. Add ginger slices, green bell pepper segments, and bitter garlic segments, then stir-fry evenly. Add MSG and pour in vinegar. Stir-fry until the oil shines and remove from the heat. 7 Packaging 7.1 Packaging containers: Flat plates and heated plates with bases. 7.2 Packaging method: Stack the dishes. 8 Sensory Requirements 8.1 Color: Shiny and appealing to the eye. 8.2 Aroma: Intense sauce aroma with a fresh fragrance. 8.3 Flavor: Slightly spicy and refreshing with ethnic flavor. 8.4 Texture: Fragrant, soft, and chewy, making it a great accomp