T/CZSPTXH 217-2022 Abolished Group standards

T/CZSPTXH 217-2022, Criterion for the Cooking Process of Chaozhou Cuisine: Lemon-Stewed Duck

T/CZSPTXH 217-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 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/CZSPTXH 217-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving method, and quality requirements for the cooking process of Lemon Braised Duck in Chaoshan Cuisine, as well as the optimal consumption time. This document is applicable to the preparation of Lemon Braised Duck in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One whole duck weighing approximately 750g, ham skin 25g, ham 10g, scallion white 20g, bamboo shoot flowers 2 pieces, salted lemon 25g, fresh lemon 2 pieces weighing approximately 20g, ribs 250g, and 1500mL of soup stock. 4.1.2 Seasonings: 5g of refined salt and 7.5g of MSG. 5. Cooking utensils 5.1 Cooking tools: Wok, steamer, and soup pot with matching tools. 5.2 Utensils: Cutting board, knives, soup bowl, and soup spoon. 6. Production process 6.1 Cutting techniques T/CZSPTXH 217—20222 Open the back of the whole duck and cut the ribs into pieces. Blanch them together and rinse them under cold water. Place them in a large soup pot with the duck breast facing the bottom of the pot and the ribs placed beside the duck. Add ham skin, refined salt, and soup stock. 6.2 Cooking 6.2.1 Place the soup pot containing the cleaned ingredients and soup stock into the steamer and simmer over medium heat for 50 minutes until the duck flesh is tender. Remove it, discard the ribs and ham skin, and return the duck to the original soup pot with the duck breast facing upwards. Add the salted lemon to the soup and steam over medium heat for 10 minutes. Adjust the seasoning and arrange the ham slices, scallion white, bamboo shoot flowers, and fresh lemon slices on the duck breast to serve. 7. Serving method Serve in a 12-inch soup pot. 8. Quality requirements 8.1 Color: The meat should have a reddish-brown hue with white and yellow interlaced patterns. 8.2 Aroma: The lemon aroma should be rich and intense. 8.3 Flavor: The dish