T/QLY 239-2024 Active Group standards

T/QLY 239-2024 New trendy Qian cuisine, Jianhe tofu and bamboo shoots

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 239-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Cut tofu, tender bamboo shoots, and cooked bacon into small dices. 6.1.2 Wash chives, fennel sprouts, and scallions, then cut them into minced pieces. 6.1.3 Wash fresh peas and lettuce, and beat the eggs in a bowl with salt. 6.2 Processing 6.2.1 Heat a wok over high heat, add oil, and fry the tofu dices until golden brown. Drain and set aside. Blanch the tender bamboo shoots and fresh peas in boiling water with salt, then remove and rinse under cold water and drain. 6.2.2 Heat the wok with oil, pour in the egg mixture, and fry until cooked and scrambled. Remove and set aside. 6.2.3 Clean the wok and heat the oil. Stir-fry the cooked bacon until the oil is released. Add ginger and garlic and stir until fragrant. Add the cooked tofu dices, tender bamboo shoots, fresh peas, and cooked egg pieces, and stir evenly. Add the minced chives, fennel, and scallions, then season with salt, MSG, and chicken bouillon, and stir evenly. Serve in a plate and accompany with lettuce when ready to eat.