T/QLY 084-2021 Guizhou Snacks - Anlong Cut Noodles Cooking Technology Specifications

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients: - Hand-cut rice noodles: 300 g. - Seasoning: - Tomatoes (100 parts): 2,000 g. - White sugar (100 parts): 50 g. - MSG: 0.5 g. - Fermented tofu: 1 g. - Red oil chili sauce: 20 g. - Soy sauce: 5 ml. - Sweet sauce: 1 ml. - Sichuan pepper oil: 1 ml. - Garlic water: 20 ml. - Garnishes: - Chives: 20 g. - Mung bean sprouts: 30 g. - Cabbage: 5 g. - Sauerkraut: 5 g. - Fried peanut: 10 g. - Fried soybeans: 5 g. - Cilantro: 3 g. - Scallions: 2 g. - Processing water must comply with GB 5749 standards. 5 Cooking Equipment and Tools 5.1 Cooking utensils: - Specialized steaming cabinets and associated tools. - Scissors. 6 Production Process 6.1 Preliminary Processing 6.1.1 Select high-quality local rice, wash it clean, soak it in water for about 12 hours, then grind it into rice paste using a stone mill. Pour 1/10 of the rice paste into a pot and boil it to make a paste-like cooked starch. Add the cooked starch to the remaining rice paste and mix well for later use. 6.1.2 Wash the tomatoes, chop them finely, and stir-fry them with sugar in a pan to make tomato sauce. 6.1.3 Wash the chives and cut them into 1-inch segments. Rinse the mung bean sprouts and mix them with the chives in boiling water, then remove and place them in a container of cold water. 6.1.4 Wash the cilantro, cut it into small segments, shred the cabbage, and chop the sauerkraut finely. 6.2 Processing 6.2.1 Brush a little oil on a rectangular steaming tray, pour in a thin layer of rice paste, and place the tray in the steaming cabinet. Steam for 3 minutes, then remove and cool to make rice noodle sheets. 6.2.2 Cut 250 g of rice noodles into strips, place them in a bowl, and add MSG, fermented tofu, Sichuan pepper oil, soy sauce, tomato sauce, garlic water, fried

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