T/QLY 146-2022 Active Group standards

T/QLY 146-2022 Traditional Qiancuisine cooking techniques for Panzhu Green Bean Curd are standardized

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 146-2022

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: - Green peas: 500 g. - Young pumpkin: 1,000 g. - Mountain spring water: 1,000 L. - Green chili peppers: 120 g. - Seasonings: - Salt: 1 g, which shall comply with GB 2721. - Tofu paste: 25 g, which shall comply with SB/T 10170. - Scallions: 5 g, which shall comply with NY/T 744. - Garlic cloves: 3 g, which shall comply with NY/T 744. - Processing water shall comply with GB 5749. 5 Cooking equipment and tools: - Cooking equipment: Soup pot and related accessories. - Tools: Cutting board, knives, etc. 6 Production process: - Preliminary processing: Soak fresh green peas in mountain spring water for more than 2 hours. - Mash the soaked green peas and young pumpkin into a paste in a mortar. - Place the green chili peppers over a charcoal fire until their surface turns black, then remove and peel off the black skin and chop them finely. - Prepare a small bowl and add chopped chili peppers, garlic cloves, salt, tofu paste, and scallions to make a chili pepper dipping sauce. - Pour mountain spring water into a soup pot and boil it. Add the mashed bean paste and cook for 6 minutes, then add the pumpkin paste and cook for 10 minutes until it is fully cooked. - Pour the soup into a soup pot and cool it to solidify. Serve with the chili pepper dipping sauce. 7 Packaging and serving: - Packaging containers: Soup pot and dipping sauce bowl. - Packaging method: Pour into a soup pot with the chili pepper dipping sauce. 8 Sensory requirements: - Color: Emerald green with a bright and translucent luster. - Fragrance: A rich bean aroma and the fragrance of the dipping sauce. - Taste: Fresh and refreshing with a light sweetness. - Texture: Tender and melt-in-the-mouth, stimulating appetite. 9 Best consumption time and temperature: - After the dish is plated, it should be consumed within 120 minutes. The optimal se