T/QLY 085-2022 Guizhou Snacks - Rongjiang Rolled Noodles Cooking Technical Specifications

Scope

Main technical content: 4. Raw materials and requirements: - High-quality rice (100 portions): 5,000 g. - Pork lean meat: 50 g. - Cooked bacon: 30 g. - Fresh bamboo shoots: 20 g. - Dried tofu: 50 g. - Mung beans: 100 g. - Seasonings: - Chili oil: 15 g. - Salt: 1 g (must comply with GB 2721 standards). - Pepper powder: 1 g. - Chili sauce: 8 g. - Fermented bean curd juice: 5 g. - Tomato sauce: 25 g. - Ginger and garlic powder: 5 g (must comply with GB/T 30383 standards). - Garlic cloves: 5 g. - Scallions: 3 g. - Processing water must comply with GB 5749 standards. 5. Cooking utensils: - Cooking tools: woks, steamers, and related tools. - Serving tools: bowls, cutting boards, etc. 6. Production process: - Preparation: - Rinse and soak rice in water (3 hours in winter, 1 hour in summer) until it is fully hydrated, then grind it into rice paste. - Clean and cut pork lean meat, cooked bacon, fresh bamboo shoots, dried tofu, and mung beans into granular pieces. - Heat 65 g of cooking oil in a wok over high heat. Add ginger and garlic powder to sauté until fragrant. Add pork lean meat pieces and stir-fry until they are cooked through. - Depending on the season and local preferences, add dried tofu, fresh bamboo shoots, and cooked bacon pieces to stir-fry until they are fully cooked. Add salt and pepper powder and mix well. Remove from the heat and transfer to a serving dish as a side dish. - For making rice paper: - Pour the rice paste into a special rice paper tray and shake it to spread the paste evenly on the bottom of the tray. - Steam the tray in a special steamer for 2 minutes. Remove the tray, let it cool, and gently remove the rice paper sheets one by one. Fold each sheet into a 3 cm × 4 cm rectangle. - Add the side dishes to each sheet and wrap them into a small cylindrical sh

Development Information

Related Standards