T/MZFSCX 010-2021 Hakka Cuisine - Shunhao Jinlu Goose Cooking Technique Specifications

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: A goose weighing approximately 6 kg. 4.1.2 Ingredients: - 3 slices of ginger - 2 scallions - 100 g of minced garlic - 2 red chili peppers 4.1.3 Seasonings: - 250 g of 40° rice wine - 2 g of MSG - 3 g of chicken powder - 50 g of rock sugar - 50 g of dark soy sauce - 30 g of light soy sauce - 150 g of edible oil - 2 star anise - 6 bay leaves - 5 g of thirteen-spice powder 4.2 Requirements 4.2.1 Select fresh local geese. 4.2.2 Raw materials, ingredients, and seasonings shall comply with the provisions of GB 2707, GB 2762, GB 2763, GB/T 8967, GB/T 18186, GB/T 35883, GB/T 7652, GB/T 30387, SB/T 10415, and SB/T 10292. 4.2.3 Processing water shall comply with the provisions of GB 5749. 5 Cooking utensils 5.1 Cooking utensils: Frying pans and related tools. 5.2 Utensils: Cutting boards, knives, etc. 6 Production process 6.1 Pre-processing: - Wash and dry the goose, then apply dark soy sauce to its skin. - Heat a frying pan and add edible oil. Stir-fry ginger, scallions, garlic, and red chili peppers until fragrant, then remove and set aside. Add the seasoned goose and fry until its skin turns golden brown. Remove and set aside. 6.2 Cooking: 6.2.1 Place a bamboo pad on the bottom of the pot and place the fried whole goose on the bamboo pad. Add the stir-fried ginger, scallions, garlic, and red chili peppers, along with rice wine, star anise, bay leaves, thirteen-spice powder, rock sugar, light soy sauce, and dark soy sauce. Add water to cover the goose, cover the pot, bring to a boil over high heat, then simmer for 30 minutes. Flip the goose and cover again, simmering for another 20 minutes. 6.2.2 Uncover the pot and reduce the sauce over high heat while continuously pouring the sauce over the goose until its skin turns golden brown and the sauce is fragrant. Remove and set aside. 6.2.3 Slice the goose and arr

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