T/QLY 077-2021 Active Group standards

T/QLY 077-2021 Guizhou Snacks Guizhou Beef Noodles (Huaxi Flavor) Cooking Technology Specifications

T/QLY 077-2021

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/QLY 077-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and 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 Sliced cooked beef per bowl: 10 g 4.1.2 Diced yellow-braised beef per bowl: 15 g 4.1.3 Cooked offal, beef tendons, etc. are often added as premium ingredients. 4.1.4 Flowerxi rice noodles per bowl: 200 g 4.1.5 Beef bones (for 100 bowls): 3,000 g 4.1.6 Beef tallow (for 100 bowls): 750 g 4.2 Seasonings (for 100 bowls) 4.2.1 Star anise: 16 g 4.2.2 Sichuan pepper: 18 g 4.2.3 Cardamom: 15 g 4.2.4 Sichuan peppercorns: 30 g 4.2.5 Cinnamon: 12 g 4.2.6 Pepper: 22 g 4.2.7 Zingiber officinale: 18 g 4.2.8 Bay leaves: 30 g 4.2.9 Fennel: 15 g 4.2.10 Cloves: 3 g 4.2.11 Lemongrass: 10 g 4.2.12 Salt: 120 g, which shall comply with GB 2721 standards. 4.2.13 MSG: 30 g 4.2.14 Chicken essence: 50 g 4.2.15 Sugar syrup: 500 ml 4.2.16 Mixed beef oil: 1,000 ml 4.3 Ingredient Preparation 4.3.1 Ginger pieces (for 100 bowls): 300 g, which shall comply with GB/T 30383 standards. 4.3.2 Pickled sour lotus leaves per bowl: 10 g 4.3.3 Cilantro per bowl: 3 g 4.3.4 Scallions per bowl: 2 g 4.4 Processing Water shall comply with GB 5749 standards. 5 Cooking Equipment 5.1 Equipment: Soup pots, stew pots, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Star anise, Sichuan pepper, cardamom, Sichuan peppercorns, cinnamon, pepper, and other spices are packed in gauze bags. 6.1.2 Beef (usually processed whole) is deboned and cut into large pieces. The beef bones are cracked and rinsed with water to remove blood stains, drained, and placed in a soup pot. Water is added and boiled. Beef tallow, ginger pieces, and spice bags are added. Skim off the foam, adjust salt, MSG, and chicken essence, and simmer for 3 hours to make the original soup. 6.1.3 Remove part of the beef from the soup pot after 10 minutes of boiling and stir-fry it in a hot oil pan. Add the original soup, sugar syrup