T/QLY 124-2022 Traditional Qiancuisine Bozhou square meat cooking technology specification

Scope

Main Technical Content: 4 Raw Materials and Requirements - Main Ingredients: Pork belly with skin, 850 g (effective weight: 600 g). - Quail eggs, 150 g. - Chicken feet, 150 g. - Dried mushrooms, 25 g. - Dried lotus seeds, 120 g. - Seasonings: Star anise, 3 g; - Sandalwood, 4 g; - Cinnamon, 2 g; - Bay leaves, 3 g; - Salt, 12 g, meeting GB 2721 standards. - MSG, 1 g. - Chicken bouillon, 5 g. - White sugar, 3 g. - Pepper powder, 1 g. - Dark soy sauce, 10 ml. - Oyster sauce, 20 ml. - Cooking wine, 50 ml. - Caramel syrup, 80 ml. - Garnishes: Ginger cubes, 18 g; - Scallions tied in bunches, 12 g. - Processing water must meet GB 5749 standards. 5 Cooking Equipment and Tools - Cooking equipment: Stir-fry pans, steaming pans, and related equipment. - Tools: Cutting boards, knives, etc. 6 Production Process - Preparation: - Soak dried lotus seeds and dried mushrooms in 60°C warm water for 40 minutes until softened. After rinsing, remove the seeds from the lotus seeds and cut off the stems from the mushrooms. - Clean quail eggs, boil them in salted water until cooked, remove and rinse under cold water, drain, and peel off the shells. - Sear the pork belly with a flame until the surface hair is removed and it turns dark brown. Scrape and wash it, then boil in water for 10 minutes. Remove and drain. While still hot, quickly brush on dark soy sauce and let it cool naturally. - Clean the chicken feet, trim off the nails, and cut in half. - Heat 1,500 ml oil in a wok over high heat until 70% hot. Fry the marinated pork belly until its surface turns brownish red. Remove and drain the oil. - Add ginger cubes, scallions tied in bunches, star anise, sandalwood, cinnamon, bay leaves, cooking wine, salt, MSG, pepper powder, and white sugar to the pork belly in boiling water. Simmer over low heat for 30 minutes until cooked through. Remove and cool. - Cut the pork belly into 1

Development Information

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