T/QLY 088-2021 Active Group standards

T/QLY 088-2021 Guizhou Snacks Social Dining Cooking Technique Specification

T/QLY 088-2021

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 088-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

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 White glutinous rice: 150 g. 4.1.2 Indica rice: 100 g. 4.1.3 Cured meat (half fatty/lean): 30 g. 4.1.4 Wormwood: 30 g. 4.2 Seasonings 4.2.1 Salt: 3 g, which shall comply with GB 2721. 4.2.2 MSG: 1 g. 4.3 Garnishes 4.3.1 Dried tofu (or blood tofu): 15 g. 4.3.2 Pea rice (for Kaili flavor): 25 g. 4.3.3 Fried peanut: 10 g. 4.3.4 Bitter garlic: 5 g. 4.3.5 Garlic shoots: 5 g. 5. Cooking Equipment and Tools 5.1 Equipment: Steamers and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Wash glutinous rice and Indica rice separately; soak glutinous rice in warm water for 6 hours, drain and set aside. Boil Indica rice in boiling water until it is half-cooked, then drain and set aside for later use. 6.1.2 Clean and boil cured meat in clear water until it is just cooked through, then remove and cool. Cut into small pieces. 6.1.3 Wash and shred the tender leaves of wormwood, knead and squeeze out the bitter juice, then drain. 6.1.4 Wash and cut the dried tofu (or blood tofu) into small pieces. 6.1.5 Remove the roots and stems from bitter garlic and garlic shoots, wash them, and cut them into small pieces. 6.2 Processing 6.2.1 Heat a wok over high heat and add oil. Fry the dried tofu and cured meat pieces until they are slightly dry, then remove and drain the oil. 6.2.2 Add base oil to the wok, stir-fry the wormwood until the moisture evaporates and the aroma comes out, then add bitter garlic and garlic shoots and stir-fry until the aroma is strong. Pour into a pot and mix with soaked glutinous rice, Indica rice, cured meat pieces, fried tofu (or blood tofu) pieces, pea rice (for Kaili flavor), salt, and MSG. Arrange them layer by layer in a steamer, with the first layer ventilated before adding the next layer, and steam until they are fully cooked. 7. Packaging 7.1 Pac