T/QLY 032-2021 Active Group standards

T/QLY 032-2021 Fashion Qian cuisine: cooking technique specification for stewed beef brisket with pickled cabbage

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 032-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

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 Beef brisket: 600 g. 4.1.2 Sauerkraut: 300 g. 4.2 Seasonings 4.2.1 Salt: 6 g, meeting the requirements of GB 2721. 4.2.2 Brown sugar: 3 g, meeting the requirements of GB/T 35885. 4.2.3 Chili paste: 40 g, meeting the requirements of DBS 52/011. 4.2.4 Star anise: 3 g, meeting the requirements of GB/T 7652. 4.2.5 Cardamom: 1 pod. 4.2.6 Bay leaves: 6 g. 4.2.7 Sandalwood: 5 g, meeting the requirements of DBS 52/T 543. 4.2.8 White cardamom: 4 g. 4.2.9 Licorice: 8 g. 4.2.10 Cinnamon: 3 g, meeting the requirements of GB/T 30381. 4.2.11 Fennel seeds: 6 g. 4.2.12 Sichuan pepper: 3 g, meeting the requirements of GB/T 30391. 4.2.13 Soy sauce: 10 ml, meeting the requirements of GB/T 18186. 4.2.14 Cooking wine: 30 ml, meeting the requirements of SB/T 10416. 4.2.15 Beef fat: 100 ml. 4.2.16 Purified water: 6 L. 5 Cooking Equipment and Tools 5.1 Equipment: Wok, clay pot, and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preparation 6.1.1 Cut the beef brisket into 4 cm cubes. 6.1.2 Select sand-free, sediment-free sauerkraut and cut it into 3 cm square pieces. 6.1.3 Remove the seeds from cardamom and mix it with star anise, bay leaves, sandalwood, white cardamom, cinnamon, fennel seeds, licorice, and Sichuan pepper. Add a little white wine and stir for 15 minutes to release the aroma. Pack them in gauze to make a spice bag. 6.2 Processing 6.2.1 Put the beef brisket in a boiling water pot, blanch it with cooking wine, remove and rinse, then drain. 6.2.2 Take a small bowl and mix chili paste, garlic cloves, salt, and soy sauce with scallions to make a chili paste dipping sauce. 6.2.3 Heat the wok over high heat and add beef fat. Stir-fry the sauerkraut until fragrant, then add purified water and beef brisket. Bring to a boil, transfer to a clay pot, add the spice bag and scallion bundles, season with