T/QLY 159-2023 Active Group standards

T/QLY 159-2023 Fashionable Qian cuisine cooking techniques for flavoring small umbrella fungi

Publish Date: 2023-12-26 Implement Date: 2024-01-28 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/QLY 159-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2024-01-28

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select pure wild mushrooms and clean them. 6.1.2 Place the mushrooms in a boiling water pot, add salt, and cook until they are 70% cooked. Remove and drain the water; crush them with a knife. 6.2 Processing 6.2.1 Heat a wok over high heat, add oil, and fry the crushed mushrooms until they are golden and crispy. Remove and drain the oil. 6.2.2 Add base oil to the wok, heat it, and sauté ginger slices and garlic slices. Add minced pork and stir-fry until it is cooked through. Add ginger slices and garlic slices to sauté until the oil turns slightly red. Add the fried mushrooms, season with salt, MSG, sugar, pepper powder, and light soy sauce. Stir-fry evenly, pour in red oil, and serve in a plate.