T/QLY 033-2021 Active Group standards

T/QLY 033-2021 Fashionable Qian cuisine and cooking techniques for pickled green peppers with oiled bottom pork

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 033-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main ingredients 4.1.1 Fatty pork, 200g. 4.1.2 Green peppers, 200g. 4.2 Seasonings 4.2.1 Salt, 1g, which shall comply with the provisions of GB 2721. 4.3 Seasoning ingredients 4.3.1 Ginger slices, 3g, which shall comply with the provisions of GB/T 30383. 4.3.2 Garlic cloves, 10g, which shall comply with the provisions of NY/T 744. 4.4 Processing water shall comply with the provisions of GB 5749. 5. Cooking equipment and tools 5.1 Equipment: Frying pans and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production process 6.1 Preliminary processing 6.1.1 Put the fatty pork into a hot oil pan and stir-fry to remove the surface oil. Remove and cool, then cut into 0.5cm-thick slices. 6.1.2 Wash the green peppers and cut them into pieces using a rolling knife. 6.1.3 Peel the garlic cloves, wash them, and crush them. 6.2 Processing 6.2.1 Heat 30ml of oil in a frying pan over high heat. Add ginger slices and garlic cloves to stir-fry until fragrant. Add green peppers and salt to stir-fry until the aroma is released. Add the pork slices and stir-fry for 1 minute until the oil shines. 7. Packaging 7.1 Packaging containers: Round shallow nest plates or flat plates. 7.2 Packaging method: After stir-frying and cooking until done, transfer to a plate. 8. Sensory requirements 8.1 Color: Fresh and appealing, with a bright and inviting hue. 8.2 Aroma: Fresh and mellow, with a fragrant pork aroma. 8.3 Taste: Delicious with a salty and spicy flavor. 8.4 Texture: Soft and tender, with a smooth and crumbly texture. 9. Best consumption time and temperature After the dish is removed from the pan and transferred to a plate, it should be consumed within 10 minutes. The optimal serving temperature is 47–57°C.