T/QLY 242-2024 Active Group standards

T/QLY 242-2024 Guizhou snack, chicken fungus and lotus seed noodle

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 242-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean and dry the Chicken Mushrooms, then fry them in a 50%-hot oil pan until they turn slightly yellow. Remove from the heat, soak in cold water, and set aside for later use. 6.1.2 Boil the coix seed noodles until they are cooked through, then mix them with sesame oil and steam them in a steamer until they are cooked. Remove and let them cool. 6.1.3 Cut the seaweed, cucumber, and carrots into strips, blanch them in boiling water, and let them cool. Set aside for later use. 6.2 Processing 6.2.1 Place the cooled coix seed noodles in the bottom of a plate, then add the blanched seaweed strips, cucumber strips, carrot strips, and mung bean sprouts on top. Finally, add the fried Chicken Mushrooms. 6.2.2 Take a seasoning bowl and add Chicken Mushroom oil, chili oil, salt, sugar, soy sauce, aged vinegar, Sichuan pepper oil, minced garlic, and chili sauce, etc. to make a sauce. Pour the sauce over the noodles in the plate and sprinkle with scallions to serve.