T/QLY 075-2021 Active Group standards

T/QLY 075-2021 Guizhou Snacks Guizhou Lamb Noodles (Xingyi Flavor) Cooking Technology Specifications

T/QLY 075-2021

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 075-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Skinned black goat meat slices (per bowl): 20 g. 4.1.2 Sheep blood wonton (per bowl): 15 g. 4.1.3 Xingyi fine rice noodles (per bowl): 200 g. 4.1.4 Sheep bones (for 100 bowls): 3,000 g. 4.2 Seasonings (for 100 bowls): 4.2.1 Salt: 150 g, meeting the requirements of GB 2721. 4.2.2 Rice wine: 100 ml, meeting the requirements of NY/T 1885. 4.2.3 Spice packets: 80 g. 4.3 Garnishes 4.3.1 Ginger pieces (per bowl): 150 g, meeting the requirements of GB/T 30383. 4.3.2 Cilantro segments (per bowl): 5 g. 4.3.3 Chives (per bowl): 3 g, meeting the requirements of NY/T 744. 4.3.4 Mint leaves (per bowl): 5 g. 4.3.5 Sour pickle dices (per bowl): 10 g. 4.3.5 Xingyi wheat sauce (per bowl): 20 g. 4.4 Processing water should meet the requirements of GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Soup pot, wide-mouthed pot, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Remove the bones from the black goat (usually prepared whole, with seasonings prepared according to 3 kg per batch). Cut into large pieces. Rinse the sheep bones with clean water to remove blood stains, drain, and add to the soup pot. Pour in purified water, bring to a boil, and skim off the foam. Add spice packets, ginger pieces, and rice wine. Simmer over low heat for 3 hours until the color turns light yellow. Remove the meat after 40 minutes, flatten it on two cutting boards while hot, and cut into thin slices. 6.1.2 Cut the sheep blood wonton into small thin slices, blanch in boiling water, and rinse with clean water. 6.2 Processing Heat the wide-mouthed pot to a boil. Add the fine rice noodles to a bamboo basket or sieve, blanch until cooked through, drain, and transfer to shallow-mouthed tofu bowls. Blanch the sheep blood wonton for about 10 seconds, cover with the noodles, add the cooked goat meat slic