T/QLY 055-2021 Active Group standards

T/QLY 055-2021 New Sichuan cuisine flame beef cooking technical specifications

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 055-2021

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 Guizhou beef tenderloin: 300 g. 4.1.2 Onion cubes: 50 g. 4.1.3 Green bell peppers: 30 g. 4.1.4 Red bell peppers: 30 g. 4.1.5 Chives: 50 g. 4.2 Seasonings 4.2.1 Salt: 2 g, meeting the requirements of GB 2721. 4.2.2 MSG: 1 g, meeting the requirements of GB 2720. 4.2.3 Chicken essence: 2 g, meeting the requirements of SB/T 10371. 4.2.4 Oyster sauce: 7 g, meeting the requirements of GB/T 21999. 4.2.5 Dark soy sauce: 2 ml. 4.2.6 Egg: 1 piece. 4.2.7 Cornstarch: 8 g. 4.2.8 Black pepper sauce: 12 ml. 4.2.9 Cooking wine: 5 ml, meeting the requirements of SB/T 10416. 4.2.10 Water starch: 15 g. 4.2.11 Dry red wine: 8 ml. 4.2.12 Solid butter: 8 g, meeting the requirements of LS/T 3217. 4.2.13 Sauce-flavored white wine: 50 g. 4.3 Garnishes 4.3.1 Ginger powder: 5 g, meeting the requirements of GB/T 30383. 4.3.2 Garlic powder: 5 g, meeting the requirements of NY/T 744. 4.3.3 Five-spice chili powder dipping sauce: 50 g, meeting the requirements of DBS 52-011. 4.4 Processing water should meet the requirements of GB 5749. 5. Cooking Utensils 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Select Guizhou small yellow beef, remove fatty tendons from beef tenderloin, and cut into 5 cm long, 3 cm wide, and 0.2 cm thick slices. Add eggs, salt, chicken essence, MSG, cornstarch, and 180 ml of water to marinate. Let the beef naturally absorb the water, coat with starch, and seal with oil. 6.1.2 Clean and cut green and red peppers and onions into 3 cm long rhombus-shaped pieces. 6.1.3 Wash chives and cut into 8 cm long sections. 6.2 Processing 6.2.1 Heat 500 ml of oil in a wok over high heat and sauté the beef slices until half-cooked. Add green and red peppers and onions and stir-fry until they are all cooked through. Drain the oil.