T/QLY 092-2021 Active Group standards

T/QLY 092-2021 Guizhou Snacks: Lei Family Tofu Dumplings Cooking Technique Specification

T/QLY 092-2021

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 092-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main ingredients: Sauce-based tofu 420 g. 4.2 Seasonings 4.2.1 Salt 1.5 g; shall comply with GB 2721. 4.2.2 MSG 1 g; shall comply with GB 2720. 4.2.3 Sodium hydroxide 3 g; 4.2.4 Sichuan pepper powder 2 g; shall comply with GB/T 30391. 4.2.5 Five-spice powder 1.5 g; 4.3 Seasoning ingredients 4.3.1 Scallions 8 g; shall comply with NY/T 744. 4.3.2 Tofu balls dipping sauce; shall comply with T/QLY 002. 4.4 Processing water shall comply with GB 5749. 5. Cooking utensils 5.1 Cooking tools: Oil fryer and related accessories. 5.2 Utensils: Cutting boards, knives, etc. 6. Production process 6.1 Preliminary processing: Crush the sauce-based tofu, place it in a cloth bag, press it with a weight to drain the water, and add salt, MSG, Sichuan pepper powder, five-spice powder, and sodium hydroxide in order. Mix well until the tofu becomes firm and sticky. Add scallions, mix evenly, and seal the mixture. Place it at a temperature of 16 °C for fermentation to make semi-finished blanks. 6.2 Processing 6.2.1 Roll the fermented tofu into an oval shape and press three fingerprints into each piece, weighing 35 g each. Heat the oil to 220 °C and fry the tofu balls until they turn golden brown and rise above the oil surface. Fry for 5 minutes. 6.2.3 When eating, cut a slit in each tofu ball with a bamboo knife, squeeze both ends of the slit, and pour in the chili dipping sauce. Eat it whole. 7. Packaging 7.1 Packaging containers: Plates, bamboo containers. 7.2 Packaging method: Cut a slit, assemble, and add chili dipping sauce. 8. Sensory requirements 8.1 Color: The outer shell is brown-yellow, and the inner flesh is white. 8.2 Fragrance: Fresh and fragrant with a pleasant aroma. 8.3 Taste: Crispy and tender with a refreshing dipping sauce. 8.4 Texture: Crispy and crunchy, a traditional snack. 9. Best consumption time: After removing from the heat and placing on a p