T/QLY 023-2021 Active Group standards

T/QLY 023-2021 Traditional Qiancuisine, Spicy Chicken (Qinglong Style) cooking techniques specification

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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/QLY 023-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 One local free-range chicken (2,300 g). 4.1.2 250 g of mixed rice-glutinous rice chili sauce. 4.1.3 150 g of fermented soybean paste. 4.2 Seasonings 4.2.1 30 g of broad bean paste. 4.2.2 3 g of Sichuan pepper, which must comply with GB/T 30391 standards. 4.2.3 5 g of star anise. 4.2.4 3 g of salt, which must comply with GB 2721 standards. 4.2.5 1 g of MSG, which must comply with GB 2720 standards. 4.2.6 3 g of chicken essence. 4.2.7 5 g of pepper powder, which must comply with NY/T 455 standards. 4.2.8 10 mL of soy sauce, which must comply with GB/T 18186 standards. 4.3 Ingredient Preparation 4.3.1 22 g of ginger slices, which must comply with GB/T 30383 standards. 4.3.2 150 g of garlic cloves, which must comply with NY/T 744 standards. 4.3.3 2 g of parsley segments. 4.4 Processing Water 4.4.1 Processing water must comply with GB 5749 standards. 5 Cooking Equipment and Tools 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 It is recommended to use free-range local chickens. After slaughtering and cleaning, cut them into 3 cm-sized pieces. 6.1.2 Use chili peppers from Huaxi, Zunyi, or Bijie to make rice-glutinous rice chili sauce. Peel garlic cloves and wash them. Process rapeseed oil until it is cooked. 6.2 Processing 6.2.1 Heat 300 mL of cooked rapeseed oil in a wok over high heat. Add the chicken pieces and stir-fry for 5 minutes until they turn a light brown. Remove and drain the oil. 6.2.2 Add the rice-glutinous rice chili sauce, star anise, Sichuan pepper, and ginger slices to the wok and stir-fry until they release a fragrant aroma and turn a crab-yellow color. Add fermented soybean paste and garlic cloves, then add salt to mix well. Add the semi-cooked chicken pieces and stir-fry until they become soft, gloss