T/QLY 078-2022 Active Group standards

T/QLY 078-2022 Guizhou Snacks - Guizhou Beef Noodles (Anshun Flavor) Cooking Technical Specifications

T/QLY 078-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 078-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main Technical Content: 4 Raw Materials and Requirements - Main ingredients: Braised beef cubes, cooked tendon cubes, and cooked tripe slices. The total amount or individual portion per bowl should be 20g. - Anshun rice noodles: 200g per bowl. - Beef bones (for 100 bowls): 3000g. - Seasonings (for 100 bowls): Spice pack 120g, chili sauce 300g, salt 30g (must comply with GB 2721 standards), MSG (50g), chicken essence (75g), Sichuan pepper powder 100g, and pepper powder 100g. - Mixed beef oil 10ml. - Water 18L. - Raw materials: Ginger cubes (for 100 bowls): 300g (must comply with GB/T 30383 standards). - Celery per bowl: 1g. - Cilantro per bowl: 2g. - Scallions per bowl: 2g. - Processing water must comply with GB 5749. 5 Cooking Equipment - Soup pots, stew pots, and related equipment. - Tools such as cutting boards and knives. 6 Production Process - Preparation of raw materials: - Beef (usually prepared whole and portioned based on 100 bowls): debone and cut into large chunks. Half of the chunks are cut into beef cubes. - Tendon and tripe are cleaned and blanched in cold water with cooking wine. Remove and rinse. - Add beef bones, tripe, and beef chunks to a soup pot, pour in water, and boil. Add ginger cubes and spice packs, skim off foam, adjust salt, MSG, and chicken essence, and simmer for 3 hours to make the original soup. - Remove the beef and tripe after 40 minutes of boiling and cut into large chunks. - Stir-fry the beef cubes in a hot wok until the moisture evaporates. Add ginger cubes, soy sauce, cooking wine, and chili sauce to enhance flavor. Pour in the original soup and simmer until tender and well-braised. - Transfer the cooked beef cubes to serving bowls and keep the red soup warm. - Cut the tendon into large chunks and add to a pressure cooker with the red soup. Add ginger cubes, cover, and steam for 12 minutes to make the cooked tendon cubes. - Wash and chop ginger, celery, cilantro,