T/GDMZCX 022-2019 Hakka Cuisine: Aigeng Braised Old Chicken Cooking Process Specification

Scope

Scope: This standard specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka cuisine - Ai Gen Braised Old Chicken. This standard applies to the preparation of Hakka cuisine - Ai Gen Braised Old Chicken. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One old hen (about 750 grams), 200 grams of Ai Gen, and 1,500 grams of soup water. 4.1.2 Seasonings: 8 grams of refined salt, 3 grams of MSG, and 30 grams of edible oil. 4.1.3 Garnishes: 10 grams of ginger slices. 4.2 Requirements 4.2.1 Select wild and freshly dried Ai Gen. 4.2.2 Use local old hens. 4.2.3 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 8967, and NY/T 1193. 4.2.4 Processing water shall comply with the provisions of GB 5749. 6. Production process 6.1 Butchery: Slaughter and cut the old hen into pieces. Wash and cut the Ai Gen into sections. 6.2 Cooking: Heat a small amount of oil in the wok, sauté ginger until fragrant, stir-fry the chicken pieces, then add seasonings. Transfer to a clay pot and simmer for 60 minutes. Serve the original pot immediately. 8. Quality requirements 8.1 Color: The soup color is light brown, clear, and free from floating oil. 8.2 Fragrance: The Ai Gen has a strong fragrance, and the chicken meat has a fresh fragrance. The soup has a rich fragrance. 8.3 Taste: The Ai Gen has a sweet taste, the chicken meat has a fresh taste, and the soup has a sweet taste. 8.4 Texture: The chicken meat is soft and tender, not dry or overcooked.

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