T/QLY 103-2022 Guizhou Snacks: Suyang Lamb Stewed in Cage Cooking Technology Specifications

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - Lamb: 300g - Soybean sprouts: 100g - Seasoning ingredients: - Glutinous rice: 70g - Sticky rice: 30g - Salt: 3g (must comply with GB 2721 standards) - MSG: 1g - Chicken bouillon: 1g - Pepper powder: 2g - Sichuan pepper powder: 1g - Chili paste: 10g - Rice wine: 10ml - Edible oil: 15ml - Seasoning ingredients: - Ginger: 8g - Cilantro: 15g - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Steamer and related equipment. - Kitchen tools such as cutting boards and knives. 6. Production process: - Preparation: - Combine glutinous rice and sticky rice in a pot and stir-fry until golden brown. Grind into rice flour using a stone mill or blender. - Remove bones from lamb, rinse off blood stains, drain and cut into thin slices. Place in a container. Add ginger, salt, MSG, chicken bouillon, Sichuan pepper powder, pepper powder, and rice wine. Mix well and marinate for 30 minutes. - Remove old and yellow roots from soybean sprouts, rinse and drain. Place in a small steamer as a base. - Process: Sprinkle marinated lamb slices with rice flour and mix well. Add edible oil to thoroughly combine. Place the lamb slices in the steamer with soybean sprouts as a base and steam for 5 minutes. Remove and sprinkle with chili paste and cilantro. 7. Packaging: - Packaging container: Steamer. - Packaging method: Stack in layers. 8. Sensory requirements: - Color: White with red and green hues on the surface. - Aroma: Intense rice fragrance with a pleasant aroma. - Flavor: Salty and spicy with a crispy, fragrant lamb taste. - Texture: Powdery and rich with a soft and chewy texture. 9. Best consumption time: Consume within 15 minutes after dish preparat

Development Information

Related Standards