T/QLY 099-2022 Active Group standards

T/QLY 099-2022 Guizhou Snacks - Cooking Technique Specification for Five-Colored Glutinous Rice Fried Rice

T/QLY 099-2022

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/QLY 099-2022

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: Colorful glutinous rice 500 g, eggs 2 pieces, carrots 20 g, lettuce heads 20 g, green mung beans 20 g, crispy pork cracklings 20 g, luncheon meat 20 g, seasonings: salt 3 g, chicken bouillon 2 g, pepper powder 1 g, scallions 5 g. - Processing water must comply with GB 5749 standards. 5. Cooking Equipment and Tools - Cooking equipment: steamer, wok, and related accessories. - Tools: wooden basins, sieves, cutting boards, knives, etc. 6. Production Process - Preparation of main ingredients: Select high-quality glutinous rice, wash it clean, and soak it in warm water for more than 4 hours. - Collection of plant dyes: Pick purple honeysuckle, yellow flowers, maple leaves, and red-blue grass, boil them separately to extract the plant pigments, then filter to obtain colored juices. Soak 100 g of glutinous rice in each colored juice until it is fully dyed, drain, and steam until fully cooked to make colorful glutinous rice. - Cut carrots, lettuce heads, and luncheon meat into small pieces. Mix green mung beans, carrot pieces, and lettuce pieces with boiling water and salt, remove and rinse under cold water, then drain. - Beat eggs into a bowl and mix the egg whites and yolks well. - Heat a wok over high heat, add oil, and stir-fry the egg mixture until it turns light yellow. Remove and drain the oil. - Heat another wok with oil, add carrot pieces, lettuce pieces, green mung beans, and crispy pork cracklings, stir-fry until slightly cooked. Add luncheon meat pieces and stir well. Add cooked colorful glutinous rice, season with salt, chicken bouillon, and pepper powder, then add egg pieces and scallions and stir evenly. Serve in a serving dish and accompany with appetizers. 7. Serving Vessel - Shallow round serving dish. - Serving method: After stir-frying, transfer to the dish and sprinkle with ingredients. 8. Sensory Requir