T/QLY 151-2022 Active Group standards

T/QLY 151-2022 Fashion Qian Cuisine Kara Dou Chicken Cooking Technique Specification

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 151-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: Chicken 750 g. - Thai chili peppers 50 g. - Peanuts 100 g. - Seasonings: Dried chili segments 10 g, Douban sauce 20 g, Sichuan pepper 15 g (must comply with GB/T 30391). - Fine chili powder 15 g (must comply with DBS52/ 011). - Sesame oil 10 mL (must comply with GB/T 8233). - Red oil 25 mL. - Rice wine 15 mL (must comply with NY/T 1885). - Refined rapeseed oil 300 mL (must comply with GB 1536). - Garnishes: Ginger slices 12 g (must comply with GB/T 30383). - Garlic slices 15 g (must comply with NY/T 744). - Garlic sprouts 25 g (must comply with NY/T 744). - Processing water must comply with GB 5749. 5 Cooking equipment and tools: - Griddle and related equipment. - Tools: Cutting boards, knives, etc. 6 Production process: - Preparation: Select one-year-old fighting cocks for processing. Slaughter, scald, pluck, and clean the chicken; remove the skin and debone the meat. Cut the chicken into small pieces and add ginger slices, garlic slices, rice wine, Sichuan pepper, dried chili segments, and fine red chili powder. Mix well and marinate for 4 hours. - Clean and chop the Thai chili peppers. - Heat the wok over high heat, add refined rapeseed oil, and sauté the marinated chicken until half-cooked. Add red chili peppers and peanuts and continue sautéing until fully cooked. Add garlic sprouts to stir-fry until flavors are well-mixed. - When serving, each person can sprinkle with fine red chili powder and stir-fry while dipping in the chili powder. 7 Packaging: - Packaging containers: Flat-bottomed griddles. - Packaging method: Place the cooked chicken at the edge of the griddle. 8 Sensory requirements: - Appearance: Attractive color, with a shiny, red luster. - Aroma: A rich, distinctive roasted aroma. - Taste: Fresh, spicy, and slightly numbing with a balanced level of spiciness. - Texture: Crispy on the outside and tender on the