T/QLY 005-2024 Active Group standards

T/QLY 005-2024 Guizhou snack, Li Bu beef noodles

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 005-2024

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 Crack the cow's large bones, rinse off the blood stains with clean water, drain the water, and put them into the soup pot. Add purified water, bring to a boil; add beef fat, ginger slices, and spice bags, skim off the foam, adjust the seasoning with salt, MSG, and chicken essence, and simmer for 3 hours to make the original soup. 6.1.2 Slice fresh beef freshly cut into thin slices. 6.2 Processing 6.2.1 Pour the original soup into the milk soup pot, place it on the induction cooker, bring it to a boil, then add the freshly sliced beef. Blanch it until it's cooked through, drizzle with beef oil, and pour it into the rice noodle bowl. 6.2.2 When eating, diners can freely add green garlic shoots, fermented chili peppers, red chili peppers, oil chili peppers, burnt chili peppers, parsley sections, scallions, salt, soy sauce, aged vinegar, MSG, and Sichuan pepper powder according to their personal preferences at the table.