T/GZYZC 101-2024 Active Group standards

T/GZYZC 101-2024 Guizhou snack, Li Bo beef noodles

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/GZYZC 101-2024

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 Break the cow bones, rinse off the blood stains with clean water, drain the water, and put them into the soup pot. Add purified water and boil it. Add beef fat, ginger slices, and spice bags, skim off the foam, adjust the seasoning with salt, MSG, and chicken essence, and simmer for 3 hours to make the original soup. 6.1.2 Slice fresh beef freshly cut into thin slices. 6.2 Processing 6.2.1 Pour the original soup into the milk soup pot and place it on the induction cooker. After it boils, add the freshly sliced beef and blanch it until it's just cooked through. Pour in the beef oil and transfer it to a bowl of rice noodles to serve. 6.2.2 When eating, diners can freely add ingredients according to their preferences, such as green garlic shoots, fermented chili peppers, red chili peppers, oil chili peppers, spicy chili peppers, parsley sections, scallions, salt, soy sauce, aged vinegar, MSG, and Sichuan pepper powder, etc.