T/QLY 063-2022 Active Group standards

T/QLY 063-2022 New Pai Qiancuisine Tunching Pig Feet Processing Technical Specification

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 063-2022

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: Pork feet (1000 g). - Green peppers (50 g). - Tomatoes (50 g). - Seasonings: Pickled mini peppers (30 g). - Green Sichuan peppercorns (5 g). - Sandalwood (4 g). - Salt (8 g), which must comply with GB 2721. - Pepper powder (2 g), which must comply with NY/T 455. - Chicken bouillon (2 g), which must comply with SB/T 10371. - MSG (0.5 g), which must comply with GB 2720. - Fresh soup (800 mL). - Ginger slices (10 g), which must comply with GB/T 30383. - Scallion bunches (8 g), which must comply with NY/T 744. - Scallion segments (3 g), which must comply with NY/T 744. - Processing water must comply with GB 5749. 5 Cooking Equipment and Tools - Frying wok and related equipment. - Cutting tools such as cutting boards and knives. 6 Production Process - Pre-processing: Remove the hair and scorched skin from the pork feet, soak and wash them; cut them into block-shaped chunks, blanch them in cold water with cooking wine, remove and drain. - Frying: Heat 2.5 L of cooked rapeseed oil to 70% of its boiling point; fry the pork feet to remove 20% of their moisture and form a crust; soak them in the hot oil until they cool completely. - Re-frying: Continue frying at medium heat to remove 50% of their moisture and form bubbles on the surface; soak them in oil for more than 3 hours at low heat to remove the remaining moisture; soak them again for 4 hours, then blanch them in boiling water with cooking wine, ginger slices, and scallion bunches; rinse and squeeze them dry. - Seasoning: Rinse and cut the pickled mini peppers, green peppers, and red peppers into 1.5 cm-sized segments. - Cooking: Heat a wok with oil, sauté ginger and garlic slices, add green Sichuan peppercorns, sandalwood, and pickled mini peppers, green peppers, and red peppers to release their aroma; pour in fresh soup and boil; add the finished pork feet, salt, MSG, and chicken bouillon to