T/QLY 233-2024 Active Group standards

T/QLY 233-2024 Fashionable Qian cuisine, Anshun Duo Duo Fen

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 233-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Wash the pork bones and put them in a stew pot. Add water and boil over high heat. Skim off the surface foam, add ginger slices, and simmer over low heat until the soup becomes clear and slightly white. 6.1.2 Add minced pork, ginger rice, salt, and pepper powder to the minced pork and mix well. Then add egg whites and mix until the moisture is absorbed. Shape the mixture into patties and set aside. 6.1.3 Cut the cold noodles into small squares. 6.2 Processing 6.2.1 Heat the cooked lard in a wok over high heat. Stir-fry the ginger rice until fragrant, then add chopped salted vegetables and stir-fry until the aroma comes out. Pour in the bone soup and bring to a boil. Transfer to a black sand pot and add spicy base sauce, salt, MSG, chicken bouillon, and pepper powder. Add cold noodles, celery sections, and cilantro sections. Drizzle with red oil, place the pork patties on top, and decorate with a few cold noodles. After bringing to a boil on the stove, serve and let diners choose various side dishes to cook and eat as they wish.