T/QLY 105-2022 Active Group standards

T/QLY 105-2022 Guizhou Snacks Guizhou Goose Meat Noodles (Pingba Flavor) Cooking Technical Specifications

T/QLY 105-2022

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 105-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Ingredients - Main ingredient: cooked goose meat slices—20 g per bowl. - Pingba rice noodles—200 g per bowl. - Seasoning (based on a 4,000 g grey goose): - Sichuan pepper—5 g. - Salt—12 g, meeting GB 2721 standards. - Pepper powder—5 g. - Ginger chunks—30 g, meeting GB/T 30383 standards. - Scallions—30 g, tied in bunches. - Scallion flakes—3 g. - Processing water—must meet GB 5749 standards. 5. Cooking equipment and tools - Cooking pots, stew pots, and related equipment. - Utensils including cutting boards and knives. 6. Production process - Pre-processing: Select Pingba grey geese, slaughter and clean them, then rinse off blood stains with water and drain. - Add them to a stew pot, pour in water, bring to a boil, and remove foam. - Add ginger chunks, salt, and Sichuan pepper, simmer for 2–3 hours. - After cooling, debone and slice the goose meat into cooked goose slices. - Process wide-water pots: boil, blanch the rice noodles until they are fully cooked, drain, and place in bowls. - Add cooked goose slices, salt, and scallion flakes, then pour in 250ml of original soup. - At mealtime, diners can freely add green garlic, smoked chili powder, oil chili, salt, soy sauce, aged vinegar, MSG, and Sichuan pepper powder to their dishes according to personal taste. 7. Packaging and serving - Serving vessels: rice noodle bowls. - Serving methods: pouring, arranging, and filling with soup. 8. Sensory requirements - Bright color: the rice noodles should be white. - Strong aroma: the fragrance should be enticing and pleasant. - Taste: clear soup with rich flavor and tender, flavorful goose meat. - Texture: soft, chewy, and long-lasting, with a smooth mouthfeel. 9. Optimal consumption time - After the rice noodles are placed in bowls, the optimal consumption time should not exceed 8 minutes, and the optimal serving temperature should be 57–75°C.