T/QLY 070-2022 Active Group standards

T/QLY 070-2022 New Qian Cuisine: Cooking Techniques for Wangmu Chestnut Round Hoof Dishes

T/QLY 070-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 070-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements: - Fresh pork trotters (1 piece, 750 g). - Chestnuts (200 g). - Glutinous rice (200 g). - Pork stomach mushrooms (100 g). - Seasonings: - Salt (15 g), meeting GB 2721 standards. - MSG (6 g), meeting GB 2720 standards. - Chicken essence (12 g), meeting SB/T 10371 standards. - Pepper powder (2 g), meeting NY/T 455 standards. - Soy sauce (8 ml), meeting GB/T 18186 standards. - Rock sugar (150 g), meeting GB/T 35883 standards. - Star anise (4 g), meeting GB/T 7652 standards. - Three-nine (6 g). - Bay leaves (5 g). - Fennel (3 g). - Cardamom (11 g). - Licorice (7.5 g). - Cloves (2 g). - Star anise (10 g). - Sand ginger (7.5 g). - Luohanguo (15 g). - Sandalwood (10 g). - Sichuan pepper (5 g), meeting GB/T