T/QLY 102-2022 Active Group standards

T/QLY 102-2022 Guizhou snacks, Wenguan Caotang steamer cooking technical specifications

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 102-2022

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: Yellow beef 500 g, pork kidneys 500 g, pork large intestines 500 g, pork tongues 500 g. - Seasonings: Glutinous rice 200 g, sticky rice 400 g, salt 5 g (must comply with GB 2721 standards), chicken essence 10 g, pepper powder 5 g, Sichuan pepper powder 5 g, spicy chili paste 25 g, sweet rice wine 50 ml, edible oil 50 ml. - Garnishes: Scallions 8 g, cilantro 15 g. - Processing water must comply with GB 5749 standards. 5 Cooking equipment and tools: - Steaming basket and related equipment. - Tools: Cutting boards, knives, etc. 6 Production process: - Preliminary processing: Combine glutinous rice and sticky rice in a pot and stir-fry until golden brown, then grind into rice flour using a stone mill; alternatively, use a blender to grind into rice flour. - Blanch the pork tongues in boiling water until the surface turns white, then remove and peel off the membrane. Mix with yellow beef and pork kidneys and rinse repeatedly with water to remove blood stains. - Wash the pork large intestines with flour, salt, and vinegar until odorless, then peel off the fat and rinse thoroughly with water. - Cut the beef into three thick slices (the size of a chopstick), cut the pork large intestines into irregular chunks, cut the pork tongues into thin slices, and cut the pork kidneys into finger-sized pieces. Coat each with edible oil to lock in moisture. - In a small bowl, mix chili paste, salt, Sichuan pepper powder, cilantro, and scallions to make a dipping sauce. - Add salt, pepper powder, Sichuan pepper powder, sweet rice wine, and chicken essence to the prepared beef slices, pork large intestines, pork tongue slices, and pork kidney pieces, then mix well. - Place each portion into a 10 cm steaming basket and steam in a high-pressure steamer for about 3 minutes. Remove and serve with the dipping sauce. 7 Packaging and serving: - Packaging containers: Steaming baskets.