T/QLY 097-2021 Active Group standards

T/QLY 097-2021 Guizhou Snacks: Specifications for the Cooking Technique of Gangzi Noodles

T/QLY 097-2021

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 097-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

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 Handmade noodles: 100 g. 4.1.2 Pork shreds: A single portion should be 15 g. 4.1.3 Chicken shreds: A single portion should be 15 g. 4.1.4 Crispy pork shreds: 10 g. 4.2 Seasonings 4.2.1 Red oil chili: 10 g. 4.2.2 Salt: 1 g, which should comply with GB 2721. 4.2.3 Pepper powder: 1 g. 4.2.4 MSG: 1 g, which should comply with GB/T 8967. 4.2.5 Soy sauce: 6 ml, which should comply with GB/T 18186. 4.2.6 Vinegar: 3 ml, which should comply with SB/T 10303. 4.3 Toppings 4.3.1 Scallions: 3 g. 4.4 Processing water should comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: A wide-water pot and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 For the noodles, use medium-gluten flour (500 g) and sieve it onto a worktable. Add 9 eggs and 4 g of edible alkali. Gradually incorporate the surrounding flour until it is well mixed. Knead the dough by hand until it becomes smooth and of moderate hardness. Flatten the dough and sprinkle it evenly with soy flour. Use a noodle roller to roll it to the desired thickness and cut it into thin noodles to make handmade noodles. 6.1.2 For the broth, use 1,500 g of pork hind legs, 1 white-feathered chicken (2,000 g), and 1 pork bone. Add ginger and scallions and simmer over low heat for 2 hours. Season with salt and maintain the temperature. 6.1.3 Remove the cooked pork and chicken from the broth and cool them separately, then cut them into shreds. 6.2 Processing 6.2.1 Boil water in a wide-water pot. Add the handmade noodles and cook until they are just cooked through. Remove and drain, then transfer to shallow-rimmed bowls. Pour in the broth and add pork shreds, chicken shreds, crispy pork shreds, pepper powder, MSG, soy sauce, vinegar, red oil chili, and scallions. 7 Packaging 7.1 Packaging vessels: Large-mouthed bowls. 7.2