T/YMCA 025-2024 Active Group standards

T/YMCA 025-2024 Yangzhou salted goose production skills

Publish Date: 2024-11-24 Implement Date: 2024-11-28 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/YMCA 025-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-24

Implement Date: 2024-11-28

Scope

Scope: This document specifies the terms and definitions, main and auxiliary material requirements and content, production methods, requirements, testing methods, and inspection rules for Yangzhou Salted Goose. This document is applicable to the production of Yangzhou Salted Goose. Main technical content: 4.3 Main and auxiliary material requirements and content 4.3.1 Main materials: - 10 Yangzhou geese (with a growth period of more than 300 days), each weighing about 4 kg. - 4 castrated roosters (each weighing 2 kg). 4.3.2 Seasonings: - Yellow wine - Scallions - Ginger - Fine salt - Star anise - Sichuan pepper - Cinnamon - Cloves - Fennel - Sandalwood - Cardamom 4.4 Process requirements 4.4.1 Brine preparation: - Slaughter and bleed the roosters, remove their wing tips, and cut each rooster into four pieces. Blanch them in boiling water, wash them, and set aside. - In a wooden steamer, add water (75 kg), fine salt (375 g), seasoning bags (star anise, Sichuan pepper, cloves, fennel, sandalwood, cardamom), ginger, and scallions. Add the chicken pieces, bring to a boil, skim off the foam, add yellow wine, cover with a wooden lid, and simmer the chicken for about 70 minutes over low heat, ensuring the broth remains slightly boiling (about 95-98°C). Remove the chicken pieces after cooking, drain off the oil, filter out the sediment, and pour into a high-temperature-disinfected ceramic pot. 4.4.2 Pre-processing: - Slaughter and bleed the live geese, soak them in 80°C hot water, pluck their feathers, and wash them. Remove their small wings and feet, open their abdomens, remove their tracheas, esophagi, and internal organs, soak them in clean water, wash them, and drain them. Stuff each goose with ginger, scallions, and seasonings and set aside for use. 4.4.3 Cooking and stewing: - Pour the brine into the wooden steamer and bring it to a boil. Stand the geese upright in the pot, add the seasoning bags, cover with a wooden lid,