T/QLY 123-2022 Traditional Qian cuisine, fish sauce sour soup beef cooking technical specifications

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: Fresh beef 500g, beef tendon 300g, fresh tripe 300g, soybean sprouts 100g, tomatoes 150g. - Seasonings: Fish sauce 300ml, salt 12g, MSG 4g, which shall comply with GB/T 8967 standards. - Chicken essence 6g. - Drinking water 1.5L. - Lard mixed oil 180ml. - Fish sauce chili dipping sauce 10 portions, which shall comply with DB52/T 982 standards. - Seasonings: Ginger slices 30g, garlic slices 15g, scallion sections 15g, scallion sprouts 10g. - Processing water shall comply with GB 5749 standards. 5. Cooking equipment and tools: - Hotpot and related equipment. - Tools: Cutting boards, knives, etc. 6. Production process: - Initial processing: Select small yellow cattle breeds. Cut fresh beef, beef tendon, and fresh tripe into slices and arrange them in plates. Wash tomatoes and cut them into blocks. Wash soybean sprouts and add them to the hotpot as a base. - Processing: Heat lard and mixed oil in a wok and stir-fry fish sauce. Add ginger slices and garlic slices, then pour in drinking water and boil. Add salt, MSG, and chicken essence to season. Pour into the hotpot with soybean sprouts as a base. Add tomato blocks, scallion sections, and scallion sprouts. When serving, arrange the main ingredients and serve with chili dipping sauce. Boil until cooked and ready to eat. 7. Packaging: - Hotpot and dipping sauce bowl packaging: Stack and arrange on the table with chili dipping sauce. 8. Sensory requirements: - Color: The soup color should be red and clear, appealing to the eye. - Aroma: A rich acidic and spicy aroma with a hint of fish sauce. - Taste: A spicy and appetizing dipping sauce that stimulates appetite. - Texture: Tender meat with a unique flavor. 9. Best consumption time and temperature: - After the dish is taken out of the pot, it should be consumed within 30 minutes. - The

Development Information

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