T/QLY 134-2022 Active Group standards

T/QLY 134-2022 Traditional Qian Cuisine: Guizhou Pork Belly (Dao Cuisine Flavor) Cooking Technical Specifications

T/QLY 134-2022

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 134-2022

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: - Main ingredients: Three-striped pork with skin, 300 g. - Aged Dao Cai, 150 g. - Seasonings: Dried chili segments, 10 g. - Dried fermented soybeans, 30 g. - Pepper powder, 1 g. - White sugar, 5 g. - Soy sauce, 15 ml. - Sweet wine, 25 ml. - Garnishes: Ginger slices, 8 g. - Scallion sections, 5 g. - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Steaming pots and frying pans with related accessories. - Tools: Cutting boards, knives, etc. 6. Production process: - Preparation: Clean the three-striped pork with skin, boil it in cold water until it's just cooked through, then remove it. While it's still hot, spread sweet wine on the skin surface and set aside for frying. Soak the aged Dao Cai in warm water, rinse repeatedly until the water is clear, then squeeze out the excess moisture and cut it into small pieces. - Frying: Heat the wok over high heat, add oil and fry the three-striped pork until the skin wrinkles and turns brown. Drain the oil and immerse it in hot soup until the skin softens. - Stir-fry: Heat the remaining oil in the wok, add dried chili segments and dried fermented soybeans, stir-fry until fragrant, then add the Dao Cai sections and stir evenly. Remove and transfer to a serving dish. - Prepare the marinated three-striped pork: Drain the soaked three-striped pork, cut it into 8-cm-long, 5-cm-wide, and 0.3-cm-thick slices, arrange them in a steaming bowl (skin-side down) to form a "book-like shape," then add the stir-fried Dao Cai, soy sauce, white sugar, and pepper powder, and scallion sections. Steam for 1 hour until the meat is tender. - Serve: Use steaming bowls and small serving plates. Turn the dish upside down to serve. - Sensory requirements: The meat should have a brownish-red color and a shiny, fatty appearance. The Dao Cai should have a rich aroma, and the meat should exude a savory fragrance. The t