T/QLY 116-2022 Active Group standards

T/QLY 116-2022 Guizhou Snacks - Jianhe Bamboo Shoot Sauce Cooking Technical Specifications

T/QLY 116-2022

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 116-2022

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 (10 portions): - 50 g of pork forequarter. - 500 g of lotus stems. Seasonings (10 portions): - 300 g of pickled chili peppers. - 10 g of salt, which must comply with GB 2721. - 5 g of MSG, which must comply with GB/T 8967. - 20 g of sugar, which must comply with GB/T 317. - 20 ml of cooking wine, which must comply with SB/T 10416. - 30 g of ginger powder (10 portions), which must comply with GB/T 30383. - 50 g of garlic cloves. - Processing water must comply with GB 5749. 5 Cooking equipment and tools - Stir-fry wok and related equipment. - Tools: cutting board, knives, etc. 6 Production process - Pre-processing: Wash the pork forequarter and mince it finely. - Select lotus stems from Jianhe County, remove the old roots at the top and cut the tender roots into granules. - Blanch the lotus stems in boiling water, remove and rinse with cold water, then drain. - Heat a wok over high heat and add 250 ml of oil. When the oil is 50% heated, add the minced meat and stir-fry until the oil separates and the meat is fully cooked. - Add the lotus granules, pour in the cooking wine, season with salt, and stir-fry until the moisture evaporates. Add ginger powder, garlic cloves, and pickled chili peppers to release their aroma. Add sugar and MSG and mix well. - Transfer to a serving dish. 7 Packaging - Use round shallow nest plates or glass bottles for packaging. 8 Sensory requirements - Bright red and shiny color with a vibrant hue. - Intense aroma of pickled chili peppers with a long aftertaste. - Slightly salty and sour taste with a delicious lotus sauce flavor. - Fragrant and flaky texture, making it a great accompaniment for meals. 9 Best consumption time and temperature - After the snack dish is taken out of the wok and plated, it should be consumed within 15 minutes. The optimal serving temperature is 47–57 °C.