T/QLY 226-2024 Active Group standards

T/QLY 226-2024 Traditional Qian cuisine, flavor beef jerky

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 226-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean and cut the dried beef into thin slices. 6.1.2 Wash the scallions and cut them into horse-ear-shaped sections. 6.2 Processing 6.2.1 Place a wok over high heat and add cooking oil. When the oil is 60% heated, stir-fry the dried beef slices until they are slightly dry and fragrant, then drain the oil. 6.2.2 Add base oil to the wok and heat it. Add dried chili sections and stir-fry over low heat until they are crispy and fragrant. Add Sichuan peppercorns, ginger slices, and garlic slices to stir-fry until fragrant. Add the stir-fried dried beef slices, sprinkle in the scallion sections, and season with MSG, chicken bouillon, sugar, soy sauce, aged vinegar, Sichuan pepper oil, and sesame oil. Stir-fry evenly, pour in red oil, and serve on a plate immediately.