T/QLY 108-2022 Guizhou Snacks Guizhou Cold Noodles (Puan Flavor) Cooking Technical Specifications

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - 300 g of pea cold noodles. - 10 g of fried soybeans. - 30 g of cooked mung bean sprouts. - 10 g of salted vegetables. - 2 g of salt. - 35 g of red oil chili sauce. - 15 ml of soy sauce. - 10 ml of aged vinegar. - 2 g of ginger powder. - 5 g of garlic cloves. - 3 g of scallions. - Processing water should comply with GB 5749. 5. Cooking equipment and tools: - Equipment: - Water basin, cooking pot, and related facilities. - Tools: - Cutting board, knives, etc. 6. Production process: - Pre-processing: - Take 3,000 g of dried peas, wash them clean, and soak them in warm water for 12 hours. - Grind them into paste and transfer them to a container. Let them settle for 8 hours at a room temperature of 22°C. - Heat the cooking pot and remove the upper layer of pea paste after settling. Pour it into the pot and boil it. Keep stirring in one direction with a spoon during boiling. After the paste boils, slowly pour the white sediment into the pot and stir it evenly while pouring. Continue to boil for 5 minutes until it's cooked, then remove it from the heat and pour it into a basin to cool. This becomes pea cold noodles. - Processing: - Take 300 g of pea cold noodles and cut them into slices or strips. Arrange them on a plate and add fried soybeans, cooked mung bean sprouts, salted vegetables, ginger powder, garlic cloves, scallions, and red oil chili sauce. Mix them with salt, soy sauce, and aged vinegar and serve immediately. 7. Packaging: - Packaging containers: - Round shallow nest plates or powder bowls. - Packaging method: - Pile and pour. 8. Sensory requirements: - Color: - A light yellow color with a bright and excellent appearance. - Fragrance: - A rich and mellow pea aroma with a strong dry-stir-fried flavor. - Taste: - A sour, spicy, and fragrant taste

Development Information

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