T/GDMZCX 014-2019 Hakka Cuisine and Hakka Rice Wine Chicken Cooking Process Standards

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka cuisine - Hakka Mother Wine Chicken. This standard applies to the preparation of Hakka cuisine - Hakka Mother Wine Chicken. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 One male chicken (weighing approximately 1,250 grams) and 1,500 grams of Hakka Mother Wine. 4.1.2 Ingredients: 150 grams of ginger slices. 4.2 Requirements 4.2.1 Select local chickens and local Mother Wine. 4.2.2 The raw materials and ingredients shall comply with the provisions of GB/T 1534, GB 2707, NY/T 1193, and DBS 44/002. 4.2.3 The processing water shall comply with the provisions of GB 5749. 6. Production process 6.1 Cut the slaughtered male chicken into pieces and flatten the ginger slices. 6.2 Heat peanut oil in the wok, fry the ginger slices until fragrant, then add the chicken pieces and fry until fragrant. Add the Mother Wine and boil until it reaches a boil, then transfer to a clay pot and simmer over medium-low heat until cooked. 8. Quality requirements 8.1 Color: The color should be clear and not turbid, with a yellow-brown hue. 8.2 Aroma: The aroma of the chicken, the aroma of the Mother Wine, and the aroma of the ginger juice should blend and permeate, with a refreshing fragrance. 8.3 Taste: The taste should be sweet and fragrant, with a mellow flavor of the Mother Wine and a rich flavor of the chicken. 8.4 Texture: The meat should be tender, soft, and not dry.

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