T/QLY 074-2021 Active Group standards

T/QLY 074-2021 Guizhou Snacks Guizhou Lamb Noodles (Zunyi Flavor) Cooking Technical Specifications

T/QLY 074-2021

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 074-2021

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 4.1.1 Skinned white goat meat slices (25 g per bowl). 4.1.2 Zunyi coarse noodles (or rice noodles) (200 g per bowl). 4.1.3 Goat bones (for 100 bowls): 3,000 g. 4.2 Seasonings (based on 100 bowls) 4.2.1 Salt (150 g), meeting the requirements of GB 2721. 4.2.2 Spice packets (120 g). 4.2.3 Red dried chili powder (1,000 g), meeting the requirements of DBS 52/011. 4.2.4 White wine (100 ml), meeting the requirements of NY/T 432. 4.2.5 Rock sugar (25 g), meeting the requirements of GB/T 35883. 4.2.6 Fennel (12 g). 4.2.7 Vanilla (25 g). 4.2.8 Rendered lard (2,500 ml), meeting the requirements of GB/T 5937. 4.2.9 Goat fat (750 g). 4.2.10 Rendered rapeseed oil (1,500 ml), meeting the requirements of GB 1536. 5. Cooking Equipment and Tools 5.1 Equipment: Soup pot, wide-mouthed pot, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Skinned white goat meat (usually processed whole, with seasonings prepared based on 3 kg): debone, cut into large pieces, wash, blanch in boiling water, then add to the soup pot, boil, add ginger pieces, rock sugar, spice packets, and white wine. Simmer for 90 minutes and adjust salt to taste. 6.1.2 Process goat fat: wash and dice, fry to extract oil, then chop the oil residue with a double-blade knife and set aside. Add rapeseed oil and rendered lard to the pot, add cilantro roots, fennel, and vanilla, and fry red dried chili powder and red oil (usually concentrated frying). 6.1.3 Clean and cut cilantro, scallions, and green onions into sections. 6.2 Processing 6.2.1 Pour coarse noodles (or rice noodles) into a sieve and blanch in the base soup pot. Add cooked goat meat slices, oil chili powder, red oil, green onion flowers, and cilantro sections to the bowl. 6.2.2 Pour in the original soup and serve. Customers can add salt, MSG, soy sauce, or Sich