T/QLY 137-2022 Active Group standards

T/QLY 137-2022 Traditional Qian cuisine, cooking technique specification for Guizhou lamb hotpot (Xishui flavor)

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 137-2022

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 Table 1 Clear Soup Flavor Red Soup Flavor 500 g of cooked mutton from Qianbei Ma Sheep 1000 g of cooked mutton from Qianbei Ma Sheep 250 g of cooked mutton tripe 250 g of cooked mutton intestines 50 g of soybean sprouts Seasoning Table 2 Clear Soup Flavor Red Soup Flavor 1.5 L of mutton broth 150 mL of cooked rapeseed oil 6 g of salt 60 mL of mutton fat 2 g of MSG 10 mL of high-proof liquor 4 g of chicken bouillon 50 mL of cooking wine 2 g of pepper powder 10 mL of soy sauce 60 mL of mutton fat 3 mL of aged vinegar 10 portions of burnt chili dipping sauce 5 g of salt 2 g of sugar 2 g of MSG 30 g of douban sauce 50 g of coarsely chopped chili peppers 50 g of finely chopped chili peppers 5 g of Sichuan peppercorns 5 g of star anise 5 g of sandalwood 5 g of cinnamon 2 g of fennel 3 g of seasoning leaves 10 g of chopped coriander leaves 10 g of chopped coriander leaves 50 g of chopped scallions 50 g of chopped scallions 5 g of ginger slices 5 g of ginger slices 6 g of cooking oil 6 g of cooking oil 7 Processing Equipment and Tools Cooking equipment and tools: wok and related equipment. Tools include cutting boards and knives. 8 Production Process Initial Processing Table 4 Clear Soup Flavor Red Soup Flavor Select Xishui Ma Sheep (usually whole head preparation, with seasoning materials prepared based on 5 kg) Clean and remove the bones, as well as the stomach and intestines, and process them cleanly; cut the mutton into large pieces and soak in cold water for 2 hours. Process the star anise, Sichuan peppercorns, cassia bark, sandalwood, cinnamon, fennel, and seasoning leaves separately, mix them together, and wrap them in gauze to make seasoning bags. Add them to 40°C warm water with salt and soak for 15 minutes. Simultaneously add the mutton pieces, stomach, and intestines to a clear wate