T/QLY 096-2021 Active Group standards

T/QLY 096-2021 Guizhou snacks, cooking specifications for Guiyang chicken intestines and eggs noodles

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 096-2021

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 Duck Egg Noodles: 100 g. 4.1.2 Cooked Fat Intestine Slices: 15 g. 4.1.3 Tender Pork Blood Wan Slices: 15 g. 4.1.4 Crispy Fried Pork: 10 g. 4.1.5 Tofu: 15 g. 4.1.6 Mung Bean Sprouts: 10 g. 4.2 Seasonings 4.2.1 Salt: 1 g, meeting the requirements of GB 2721. 4.2.2 MSG: 0.5 g. 4.2.3 Hot Chicken Soup: 250 ml. 4.2.4 Three-Color Chili Oil: 15 ml. 4.2.5 Sichuan Pepper (based on 100 parts): 15 g. 4.2.6 Ginger (based on 100 parts): 50 g. 4.2.7 Star Anise (based on 100 parts): 20 g. 4.2.8 Eight-Spice (based on 100 parts): 15 g. 4.2.9 Cooking Wine (based on 100 parts): 30 g. 4.3 Garnishes 4.4 Processing Water Must Meet GB 5749 Standards. 5 Cooking Equipment and Tools 5.1 Equipment: Soup pot, wide cooking pot, and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Clean the pork large intestine inside and out, rub it repeatedly with salt, vinegar, and flour to remove the sticky substance on the intestinal wall. Then soak it in clear water repeatedly to remove the fishy smell, drain it, and place it in a wooden or ceramic pot. Boil the pork intestine with Sichuan pepper, star anise, and eight-spice until it’s half-cooked. Remove it, rinse it with cold water, drain it, and cut it into small pieces. 6.1.2 Cut the pork blood wan into thin slices and soak it in fresh boiling water until there’s no blood left. Then soak it in clear water to make tender pork blood wan slices. 6.1.3 For duck egg noodles: - Sift 500 g of medium-gluten flour onto a worktop and make a hole in the center. - Add 3 duck eggs, 4 g of baking soda, and 45 ml of water, and slowly incorporate the surrounding flour until the mixture is well combined. - Knead the dough until it’s smooth and of moderate hardness. - Flatten the dough, sprinkle it evenly with soy flour, and press it with a rolling