T/QLY 049-2022 Active Group standards

T/QLY 049-2022 Fashion Qian Cuisine: Guideline for cooking yellow soybean beef jerky

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 049-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: Dried beef jerky 150g. - Small soybeans 50g. - Seasoning ingredients: Dried chili strips 50g. - Sichuan pepper 6g, which shall comply with the provisions of GB/T 30391. - Salt 1g, which shall comply with the provisions of GB 2721. - White sugar 3g, which shall comply with the provisions of GB/T 317. - Soy sauce 2mL, which shall comply with the provisions of GB/T 18186. - Vinegar 2mL, which shall comply with the provisions of SB/T 10303. - Sichuan pepper oil 5mL, which shall comply with the provisions of GB/T 22479. - Sesame oil 2mL, which shall comply with the provisions of GB/T 8233. - Ginger slices 5g, which shall comply with the provisions of GB/T 30383. - Garlic slices 8g, which shall comply with the provisions of NY/T 744. - White chives 25g. - Processing water shall comply with the provisions of GB 5749. 5. Cooking equipment and tools: - Cooking wok and related equipment. - Tools: Cutting boards, knives, etc. 6. Production process: - Preparation: Wash and soak small soybeans in water until softened. Fry them in a wok with 50% hot oil until crispy. Clean and cut dried beef jerky into thin slices. - Cooking: Heat the wok over high heat, add oil, and fry the dried beef jerky until slightly crispy and fragrant. Drain the oil. Add dried chili strips and stir-fry over low heat until crispy and fragrant. Add Sichuan pepper, ginger slices, and garlic slices to stir-fry until fragrant. Add fried soybeans, season with salt, and mix in dried beef jerky slices. Add white chives, white sugar, soy sauce, vinegar, Sichuan pepper oil, and sesame oil to stir-fry until well-seasoned. Serve immediately. 7. Packaging: Use a round shallow plate or flat plate for serving. 8. Sensory requirements: - Color: Brownish red with a pleasant appearance. - Aroma: Dry and moist with a rich fragrance. - Flavor: Salty, fresh, and spicy with a strong fried aroma.