T/QLY 035-2021 Active Group standards

T/QLY 035-2021 Fashionable Qian cuisine and cooking techniques for Qiancheng Fengmuo Xia shrimp

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 035-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

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 Shrimp: 300g. 4.1.2 Glutinous Rice: 80g. 4.1.3 Green Pepper: 20g. 4.1.4 Red Pepper: 20g. 4.2 Seasonings 4.2.1 Pepper Salt: 2g, which shall comply with GB 2721. 4.2.2 Flour: 20g. 4.2.3 Cooking Wine: 10ml, which shall comply with SB/T 10416. 4.3 Seasoning Ingredients 4.3.1 Garlic Cloves: 50g, which shall comply with GH/T 1194. 4.3.2 Ginger Slices: 5g, which shall comply with GB/T 30383-2013. 4.3.3 Chives: 8g. 4.4 Processing Water: It shall comply with GB 5749. 5. Cooking Equipment and Tools 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting board, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Slice the fresh shrimp on the back with a knife, ensuring that the knife penetrates through to remove the shrimp gland. Rinse thoroughly and drain. Add cooking wine, ginger slices, and chives to marinate for 8 minutes. 6.1.2 Rinse the garlic cloves to remove the garlic flavor, drain, and dry with a clean towel. Fry them in oil at a low heat until they turn golden brown, then remove and drain. Cool and set aside as garlic crisps. 6.1.3 Wash and clean the green and red peppers, removing the stems and seeds. Cut them into fine pieces. 6.2 Processing 6.2.1 Heat the oil in the wok to 70% of its boiling point. Add the marinated shrimp one by one, coat them evenly with flour and glutinous rice, and fry until they turn orange-red. Remove and drain the oil. 6.2.2 Add the chopped green and red peppers to the wok and stir-fry until fragrant. Add the fried shrimp, sprinkle with pepper salt, and stir well. Finally, add the garlic crisps and mix evenly. 7. Plating 7.1 Use a round flat plate as the plating utensil. 7.2 Plating method: Stack the shrimp in layers. 8. Sensory Requirements 8.1 Color: Golden color with orange-red shrimp color. 8.2 Aroma: Intense garlic aroma and delicate shrimp fragranc