T/SGCX 006-2023 Active

Scope: This document specifies the terminology and definitions, raw material requirements, cooking utensils, production process, serving methods, quality requirements, optimal consumption period, and knowledge expansion for the cooking process of Huang Mian Sour Pineapple Duck. This document is applicable to the preparation of Huang Mian Sour Pineapple Duck. Main technical content: 4. Raw material requirements 4.1 Main and auxiliary materials: A whole light duck (about 2000-2500 grams), which shall comply with the relevant provisions of GB 2707. 250 grams of Nanxiong sour pineapple, which shall comply with the relevant provisions of GB/T 30762-2014. 4.2 Spice ingredients: - 25 grams of dried chili peppers, which shall comply with the relevant provisions of SB/T 10967-2013. - 50 grams of ginger, which shall comply with the relevant provisions of GB/T 30383-2013. - 25 grams of garlic cloves, which shall comply with the relevant provisions of GB/Z 26578-2011. 4.3 Seasonings: - 20 grams of yellow sugar, which shall comply with the relevant provisions of GB 13104-2014. - 30 grams of refined salt, which shall comply with the relevant provisions of T/JSQA 008-2020. - 30 grams of MSG, which shall comply with the relevant provisions of GB 2720. - 30 milliliters of dark soy sauce, which shall comply with the relevant provisions of GB 2717-2018. - 200 grams of edible oil, which shall comply with the relevant provisions of GB 2716-2018. - 20 grams of sesame oil, which shall comply with the relevant provisions of GB/T 8233-2018. - 10 grams of rice wine, which shall comply with the relevant provisions of T/JSJLXH 001-2022. - 2000 grams of broth, which shall comply with the relevant provisions of GB 2707 and GB 5749. - 5 grams of sand ginger, which shall comply with the relevant provisions of GB/T 2762-2017. - 2 grams of star anise, which shall comply with the relevant provisions of GB/T 32727-2016. - 5 grams of dried tangerine peel, which shall comply with the relevant prov