T/YCXCYHYXH T/YCCY 001-2021 Active Group standards

T/YCXCYHYXH T/YCCY 001-2021 Yangcheng traditional old hot pot production specifications

Publish Date: 2021-03-20 Implement Date: 2021-05-31 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/YCXCYHYXH T/YCCY 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Food processing

Publish Date: 2021-03-20

Implement Date: 2021-05-31

Scope

Main technical content: 1) Add water to the pot, cook the eggs, remove them after they’re done, and peel them. 2) Soak the sweet potato noodles in water until they’re softened, then set them aside. 3) Cut the cabbage into diamond-shaped slices. Heat oil in the pot, add chopped scallions and ginger, stir-fry until fragrant, then add the cabbage and seasonings. Stir-fry until well-cooked and transfer to the hotpot to spread evenly. 4) Place the Mao Tou Wan on top of the cooked cabbage. 5) Place the pork meatballs on top of the Mao Tou Wan. 6) Cut the soaked noodles into 10-cm pieces and arrange them evenly on top of the pork meatballs. 7) Place the cooked pork belly slices one by one and evenly on top of the noodles. 8) Cut the eggs in half and arrange the yolks facing up symmetrically in the pot as a decoration. 9) Add salt, MSG, and pepper powder to the broth, then pour it into the hotpot and cover it. 10) Add red-hot charcoal to the center of the hotpot for heating. 11) After the hotpot is heated, sprinkle scallion shreds and parsley on the meat slices and serve.