T/QLY 027-2021 Active Group standards

T/QLY 027-2021 Traditional Qiancuisine and cooking techniques for Soybean Sauce Recipe

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 027-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and 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 Pork butt with skin: 200g. 4.1.2 Cooked chili peppers from glutinous rice: 40g. 4.1.3 Guizhou dried fermented soybeans: 15g. 4.2 Seasonings 4.2.1 Salt: 1g, meeting the requirements of GB 2721. 4.2.2 White sugar: 2g, meeting the requirements of GB/T 317. 4.2.3 Soy sauce: 12ml, meeting the requirements of GB/T 18186. 4.2.4 Fresh soup: 30ml. 4.3 Garnishes 4.3.1 Ginger slices: 10g, meeting the requirements of GB/T 30383. 4.3.2 Garlic slices: 10g, meeting the requirements of NY/T 744. 4.3.3 Green onion: 20g. 4.4 Processing water should meet the requirements of GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Remove the skin and bristles from the pork butt, scrape and wash it clean, boil it in water until it’s just cooked through, remove and drain. Cut it into 5cm-long, 4cm-wide, and 0.15cm-thick slices. 6.1.2 Wash the green onion and cut it into ear-shaped pieces. 6.2 Processing Heat 30ml of oil in a wok over high heat. Add the pork slices and stir-fry until they form a lamp-shaped nest and release oil. Pour off the excess oil. Add ginger and garlic slices and stir-fry until fragrant. Add cooked chili peppers from glutinous rice and dried fermented soybeans to release their aroma and turn the oil red. Add the stir-fried pork slices, pour in fresh soup, add salt, white sugar, and soy sauce, and stir in the green onion slices. Finally, pour in the oil and mix well. 7 Packaging 7.1 Packaging containers: Round shallow bowls or flat plates. 7.2 Packaging method: Pour the dish into the container after it’s been cooked. 8 Sensory Requirements 8.1 Color: The sauce should be red and shiny, enhancing appetite. 8.2 Aroma: Fragrant and moist, with a rich flavor. 8.3 Flavor: Salty, fresh, and spicy, wi