T/QLY 026-2021 Active Group standards

T/QLY 026-2021 Traditional Qian cuisine: Instructions for cooking techniques of "Introduction of Jiaosa Meat"

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 026-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

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 Pork belly with skin 300g. 4.1.2 White glutinous rice 100g. 4.1.3 Sesame seeds 50g. 4.2 Seasonings 4.2.1 Brown sugar powder 60g, which shall comply with the provisions of GB/T 35885. 4.2.2 White sugar 25g, which shall comply with the provisions of GB/T 317. 4.2.3 Honey water 15ml, which shall comply with the provisions of GH/T 18796. 4.2.4 Rendered pork fat 25ml, which shall comply with the provisions of GB/T 8937. 4.3 Processing water shall comply with the provisions of GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Mixing bowl and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Skin the pork with fire to remove the fur and charred parts, then wash and clean it. Boil it in water until it is just cooked, remove it, and dry the skin with a clean towel. Quickly apply honey water and let it cool. 6.1.2 Soak white glutinous rice in warm water for 2 hours in summer and 4 hours in winter. After rinsing, place it in a steamer with a gauze-lined basket and steam until it is just cooked. Remove it and mix with brown sugar powder and rendered pork fat. 6.2 Processing 6.2.1 Heat 500ml of oil in a pot until it reaches 70% of its boiling point. Fry the marinated pork until its surface turns brownish red. Remove it and soak it in water until it becomes soft. Drain it. 6.2.2 Cut the pork into 8–10cm-long slices with two cuts each, making a 0.5cm-thick slice. Add sesame seeds to each slice and arrange them in a "book-like" shape in a steaming bowl. Cover with the mixed brown sugar and glutinous rice and steam in a boiling water for about 1 hour until it becomes soft and chewy. Remove it and turn it over onto a plate, sprinkle with white sugar. 7 Packaging 7.1 Packaging containers: steaming bowls and small nesting plates. 7.2 Packaging method: turn it over. 8 Sensory Requirements