T/QLY 034-2021 Active Group standards

T/QLY 034-2021 Fashion Qian cuisine cooking techniques specifications for Suo La Rou Geang

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 034-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock and poultry

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main ingredients: Pork forequarter meat 150 g. 4.2 Seasonings 4.2.1 Fermented chili peppers 300 g. 4.2.2 Salt 1 g, which shall comply with GB 2721. 4.2.3 MSG 3 g, which shall comply with GB 2720. 4.2.4 White sugar 5 g, which shall comply with GB/T 1445 4.2.5 Cooking wine 10 ml, which shall comply with SB/T 10416. 4.3 Seasoning ingredients 4.3.1 Ginger powder 3 g, which shall comply with GB/T 30383. 4.3.2 Garlic powder 5 g, which shall comply with NY/T 744. 4.4 Processing water shall comply with GB 5749. 5. Cooking equipment and tools 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting board, knives, etc. 6. Production process 6.1 Preliminary processing: Wash the pork forequarter meat and mince it into fine pieces. 6.2 Processing: Place the wok over high heat, heat the wok, add 250 ml of oil, and heat it to 50% of the total heat. Add the minced meat and stir-fry quickly until the oil separates and the meat is fully cooked. Add cooking wine, salt, and stir-fry until the moisture evaporates. Add ginger powder, garlic powder, and fermented chili peppers to stir out the aroma. Add white sugar and MSG and mix well. 7. Packaging 7.1 Packaging containers: Round shallow dishes or glass bottles. 7.2 Packaging method: Pour or can. 8. Sensory requirements 8.1 Color: Bright red and shiny, with a vivid color. 8.2 Aroma: A strong aroma of fermented chili peppers with a lingering aftertaste. 8.3 Taste: Slightly sour and spicy with a delicious meat sauce flavor. 8.4 Texture: Fragrant and crumbly, an excellent accompaniment for meals. 9. Best consumption time and temperature After the dish is removed from the wok and plated, the best consumption time should not exceed 15 minutes, and the optimal serving temperature is 47–57°C.