T/HZSX 03-2021 Active Group standards

T/HZSX 03-2021 Poached chicken in water compartment

Publish Date: 2021-12-08 Implement Date: 2021-12-18 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/HZSX 03-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock husbandry

ICS Name: Poultry and eggs

Publish Date: 2021-12-08

Implement Date: 2021-12-18

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption methods for steamed chicken in water. This document is applicable to steamed chicken in water prepared based on the traditional craftsmanship of Huazhou City. Main technical content: 6. Production processes 6.1 Butchery 6.1.1 Remove the excess fat from the chicken neck. 6.1.2 Remove the chicken tail part. 6.2 Cooking 6.2.1 Put the whole chicken into a pot, add edible salt, MSG, and scallion and ginger juice in turn, mix them well, and apply them evenly to the chicken body and inner cavity. 6.2.2 Boil the water in the steamer over high heat. Put the seasoned chicken into the steamer and continue to boil it over high heat. 6.2.3 After taking out the chicken, tear it into large pieces while it's still hot and pour the essence of the steamed chicken juice over it. 6.3 Requirements: It should be cooked quickly over high heat. 7. Plating