T/LCX 022-2022 Active Group standards

T/LCX 022-2022 The production process and technical specifications for Beer Gourd Duck

Publish Date: 2022-02-10 Implement Date: 2022-05-10 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/LCX 022-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main Technical Content: 4 Formulations and Raw Material Requirements 4.1 Formulation - Local Muscovy duck (1 kg) - Winter bamboo shoots (50 g) - Ham (20 g) - Mushrooms (10 g) - Job's tears (10 g) - Glutinous rice (50 g) - Dried scallops (5 g) - Green peas (50 g) - Lilies (30 g) - Quail eggs (6 pieces) - Broccoli (150 g) - Scallion and ginger juice (10 g) - Ginger pieces (10 g) - Beer (500 g) - Fermented rice juice (100 g) - White sugar (10 g) - Sichuan salt (10 g) - MSG (5 g) - Cornstarch (20 g) - Caramel color (100 g) - Cooking oil (2,500 g) (consumption: 50 g) 4.2 Raw Material Requirements 4.2.1 Raw materials and seasonings must comply with GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Ducks: Local free-range Muscovy ducks, aged over one year, with a carcass weight of 1,750 g to 2,000 g. 4.2.3 Job's tears, dried scallops, glutinous rice, and lilies must be free from mold and insect infestation. 4.2.4 Beer: Bottled pure lager at 8℃. 5 Production Process 5.1 Pre-processing 5.1.1 After slaughtering, soak the duck in 90℃ water to remove all feathers and fluff. Clean thoroughly. 5.1.2 Deboning the whole duck: - Step 1: Cut off the neck bone at the slaughter point, leaving the neck skin connected to the head. Make a 7cm-long incision along the neck on the shoulder to remove the neck bone. - Step 2: Remove the front limb bones. Using a small knife, peel the skin and flesh from the bone while keeping the skin intact. Continue peeling until the joints are exposed and cut off the tendons. - Step 3: Remove the trunk bones, starting with the breastbone and then the backbone. When removing the backbone, pay attention to the thin meat on the back, which is prone to tearing during peeling. Peel the bones from the hip joint. - Step 4: Remove all back limb bones, leaving the small tibia. Remove the skeleton and place all internal organs in the bone cavity. - Step 5: Turn the duck skin outward, maintaining its