T/QLY 062-2022 New style Qian cuisine, Jiangkoutiao pot cooking technique specification for radish pig

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - Pork leg meat: 300g - Celery: 50g - Pickled chili peppers: 150g - Seasonings: - Salt: 3g, meeting the requirements of GB 2721 - MSG: 2g, meeting the requirements of GB 2720 - Chicken essence: 1g, meeting the requirements of SB/T 10371 - Pepper powder: 1g, meeting the requirements of NY/T 455 - Sweet wine sauce: 10ml - Soybean sauce: 15ml - Red oil: 30ml - Garlic chives: 50g - Processing water: - Must comply with the requirements of GB 5749 5. Cooking equipment and tools: - Stir-fry wok and related equipment - Cutting boards, knives, etc. 6. Production process: - Preparation: - Cut pork leg meat into 5cm-long slices (no marinating required). - Wash celery and cut into 1-inch sections. - Remove the stems from pickled chili peppers and cut them into segments. - Wash ginger and cut it into thick shreds. - Cooking: - Heat a wok over high heat and add refined rapeseed oil. - Stir-fry the pork leg slices until they release oil. Add sweet wine sauce and soy sauce and stir-fry until fragrant. - Add ginger shreds, pickled chili peppers, and salt, then stir-fry over low heat for 8 minutes. Sprinkle with celery sections. - Add MSG, chicken essence, and pepper powder, then mix well. - Transfer to a hot pot and drizzle with red oil. Serve immediately. 7. Serving: - Serving utensils: Hot pot or clay pot, wooden rectangular plate. - Serving method: Place in a hot pot or clay pot and serve while it’s still hot. 8. Sensory requirements: - Color: Bright and vivid, with distinct layers. - Aroma: Fragrant and inviting. - Flavor: Moderately sour and spicy, enhancing appetite. - Texture: Meat is fragrant, soft, and chewy, with two ways to enjoy the dish. 9. Best consumption time and t

Development Information

Related Standards