T/YCXCYHYXH T/YCCY001-2021 Active Group standards

T/YCXCYHYXH T/YCCY001-2021 Yangcheng traditional old hot pot production specifications

Publish Date: 2021-03-20 Implement Date: 2021-05-13 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/YCXCYHYXH T/YCCY001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Food processing

Publish Date: 2021-03-20

Implement Date: 2021-05-13

Scope

Main technical content: 1) Add water to the pot and boil the eggs. After removing them, peel them and set aside. 2) Soak the sweet potato noodles in water until they soften, then set aside. 3) Cut the cabbage into diamond-shaped slices. Heat oil in the pot, add chopped scallions and ginger to stir-fry, then add the cabbage and seasonings to stir-fry until fragrant. Remove from the heat and place in the hotpot to spread evenly. 4) Place the Mao Tou Wan on top of the cooked cabbage. 5) Place the pork meatballs on top of the Mao Tou Wan. 6) Cut the soaked noodles into 10-cm sections and spread them evenly on top of the pork meatballs. 7) Place the fried pork belly slices one by one and spread them evenly on top of the noodles. 8) Cut the eggs in half and place the egg yolk facing up symmetrically in the pot as a decoration. 9) Add salt, MSG, and pepper powder to the broth and pour it into the hotpot. Cover the lid. 10) Add red-hot charcoal to the center of the hotpot for heating. 11) After the hotpot is heated, sprinkle scallion shreds and cilantro segments on the meat slices and serve.