T/QLY 156-2023 Active Group standards

T/QLY 156-2023 Fashion Qian Cuisine and Preserved Spicy Shrimp Balls Cooking Technical Specification

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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 156-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 7 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Head off and peel the prawns, remove the prawn meat, make a cut on its back, remove the shrimp veins, rinse, and drain. Season and coat the processed prawns with salt, cooking wine, and cornstarch. 6.1.2 Heat a wok over high heat, add oil until it reaches 60% of its boiling point, then turn the heat to medium-low. Add the potato crispy slices to the oil and stir constantly to ensure even heating. When the slices turn hollow, remove and drain the oil. After cooling, they become crispy balls. 6.2 Processing 6.2.1 Heat oil in a wok until it reaches 60% of its boiling point, then add the seasoned prawns and stir-fry until they turn opaque. Drain the oil. 6.2.2 Add base oil to the wok, sauté ginger slices, garlic cloves, and pickled chili peppers until fragrant. Pour in fresh soup, add MSG, chicken bouillon, sugar, light soy sauce, and aged vinegar. Simmer until the flavors come out. Add the fried prawn balls, thicken the sauce with cornstarch, pour in red oil, sprinkle with scallions, and remove from the heat. Serve each portion in a hollow ball, garnished with mint leaves.