T/QLY 031-2021 Active Group standards

T/QLY 031-2021 Fashionable Qian Cuisine: Meat Dumpling Chicken Recipe Guidelines for Farmhouse Mushroom Recipes

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 031-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: The relationship between supply and use

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Free-range native chicken (1 bird, 1500 g). 4.1.2 Fresh pork (400 g). 4.1.3 Earth Star (30 g). 4.1.4 Fresh bamboo fungus (100 g), which shall comply with the requirements of NY/T 836. 4.1.5 Yellow silk fungus (50 g). 4.1.6 Cordyceps (50 g). 4.1.7 Chicken Mushroom (100 g). 4.1.8 Brush-handle fungus (200 g). 4.1.9 Red dates (5 pieces), which shall comply with the requirements of GB/T 5835. 4.2 Seasonings 4.2.1 Salt (6 g), which shall comply with the requirements of GB 2721. 4.2.2 Pepper powder (2 g), which shall comply with the requirements of NY/T 455. 4.2.3 Wolfberry powder (3 g), which shall comply with the requirements of GB/T 18672. 4.2.4 Codonopsis powder (3 g). 4.3 Ingredient Preparation 4.3.1 Ginger (25 g), which shall comply with the requirements of GB/T 30383-2013. 4.3.2 Scallions (15 g), which shall comply with the requirements of NY/T 744. 5. Cooking Equipment and Tools 5.1 Equipment: Soup pot and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Slaughter and clean the native chicken, cut it into chunks, blanch it in boiling water, then rinse it. 6.1.2 Mince the fresh pork, add wolfberry powder, codonopsis powder, salt, and pepper powder, and mix them into a dough. Shape it into meat patties and steam them for 5 minutes to set their shape. 6.1.3 Select and wash the fresh bamboo fungus, yellow silk fungus, cordyceps, Chicken Mushroom, and brush-handle fungus. Soak them in clean water, stir them clockwise to remove impurities and dirt, then rinse them clean. 6.1.4 Wash and tie the scallions and Earth Star separately. 6.2 Processing 6.2.1 Add 3000 ml of purified water to the soup pot, bring it to a boil, skim off the foam, add ginger pieces, and simmer until the chicken is fully cooked. 6.2.2 Put the cooked chicken pieces and the original soup in