T/GZYZC 088-2024 Active Group standards

T/GZYZC 088-2024 Guizhou snack Jinzhou Sanhe Soup

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/GZYZC 088-2024

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 Select fresh pork feet, scorch the hair with fire, soak and wash them, and set aside for later use. 6.1.2 Soak white mung beans in water in advance. 6.1.3 Cut the pork feet into small pieces, blanch them in boiling water, remove them, and rinse them with water. 6.2 Processing 6.2.1 Add the pork feet and white mung beans to a pot, add water, boil them over high heat, and simmer them over low heat until they are tender. Add salt to season. 6.2.2 Wash, soak, filter, and steam the glutinous rice to make glutinous rice. 6.2.3 Put the glutinous rice into a bowl, pour in the white mung beans, cover them, then pour in the stewed soup, add crispy pork belly, minced pork, peanuts, cooked shredded chicken, pork feet, as well as soy sauce, vinegar, pepper powder, and dried chili powder, and scallions, and the dish is ready.