T/QLY 028-2021 Active Group standards

T/QLY 028-2021 Traditional Qian cuisine and Farmers' Pig Butchering Cuisine Techniques Specification

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 028-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: The relationship between supply and use

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 Fresh pork: 200g. 4.1.2 Pork belly: 150g. 4.1.3 Pork ribs: 150g. 4.1.4 Pork large intestine: 100g. 4.1.5 Pork stomach: 100g. 4.1.6 Pork kidneys: 100g. 4.1.7 Pork sausage: 100g. 4.1.8 Pork liver: 80g. 4.1.9 Pork heart: 80g. 4.1.10 Pork blood: 100g. 4.1.11 Green beans: 300g. 4.1.12 Three seasonal vegetables. 4.2 Seasonings 4.2.1 Chili powder: 120g. 4.2.2 Salt: 5g, meeting GB 2721 standards. 4.2.3 MSG: 3g, meeting GB 2720 standards. 4.2.4 Pepper powder: 2g, meeting NY/T 455 standards. 4.2.5 White sugar: 3g, meeting GB/T 317 standards. 4.2.6 Rendered pork fat: 200ml, meeting GB/T