T/QLY 135-2022 Active Group standards

T/QLY 135-2022 Traditional Qian cuisine, cooking specifications for Guizhou stewed pork with preserved chili sauce

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 135-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: Three-striped pork with skin, 400 g. - Chili peppers, 300 g. - Seasonings: Salt, 1 g. - MSG, 0.5 g. - Pepper powder, 1 g. - White sugar, 2 g. - White wine, 2 ml. - Sweet wine, 25 ml. - Garnishes: Ginger slices, 3 g. - Scallions, 2 g. - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Steaming pots and frying pans. - Tools: Cutting boards, knives, etc. 6. Production process: - Pre-processing: Burn off the fur on the three-striped pork with a flame and fry until the skin is charred black. Scrape clean with warm water. Boil the meat in cold water until it is just cooked through, then remove and while it is still hot, smear sweet wine on the skin surface and let it cool. - Frying: Heat the oil in a wok over high heat until it reaches 70% of its boiling point. Fry the three-striped pork smeared with sweet wine until the skin wrinkles and turns brownish red. Drain the oil and immerse the meat in hot soup until the skin softens. - Cutting: Drain the soaked three-striped pork and cut it into 10 cm long, 5 cm wide, and 0.5 cm thick slices. Arrange the slices with the skin facing down in a steaming bowl, sprinkle with even amounts of salt, MSG, pepper powder, white sugar, white wine, ginger slices, and scallions. Then fill in the chili peppers and steam for 2 hours until the meat is tender. Remove the steaming bowl and invert it onto a plate to serve. 7. Packaging: - Packaging containers: Steaming bowls and small serving plates. - Packaging method: Invert and serve. 8. Sensory requirements: - Color: Pink, bright and attractive. - Fragrance: Intense sour fragrance with a rich meat aroma. - Taste: Mild and sour with a refreshing flavor. - Texture: Fatty but not greasy, soft and chewy with a delicious taste. 9. Best consumption time and temperature: - The dish should be served within 10 minutes after i