T/CZSPTXH 217(1)-2022 Active Group standards

T/CZSPTXH 217(1)-2022 Chaoshan Cuisine: Cooking Process Standards for Lemon-Stewed Duck

T/CZSPTXH 217(1)-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(1)-2022

Standard Type: Group standards

Standard Status: Active

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-Stewed Duck in Chaoshan Cuisine, as well as the optimal serving time. This document is applicable to the preparation of Lemon-Stewed Duck in Chaoshan Cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - Whole duck (1 piece, approximately 750g) - Ham skin (25g) - Ham (10g) - Scallion white (20g) - Bamboo shoot flowers (2 pieces) - Salted lemon (25g) - Fresh lemon (2 slices, approximately 20g) - Pork ribs (250g) - Broth (1500ml) 4.1.2 Seasonings: - Fine salt (5g) - MSG (7.5g) 5. Cooking utensils 5.1 Cooking tools: - Stir-fry pan - Steamer - Soup pot and related tools 5.2 Utensils: - Cutting board - Knives - Soup bowl - Soup spoon 6. Production process 6.1 Cutting techniques - Slice the whole duck and cut the pork ribs into pieces. Blanch them together and rinse under cold water. Use a large soup pot to hold them, with the duck breast facing the bottom of the pot and the pork ribs placed beside the duck. Add ham skin, fine salt, and broth. 6.2 Cooking 6.2.1 Place the prepared ingredients and broth in a steamer and simmer over medium heat for 50 minutes until the duck is tender. Remove and discard the pork ribs and ham skin. 6.2.2 Gently lift the duck out of the pot and place it on a plate. Remove the four vertebrae, then return the duck to the original pot with the breast facing up. Add the salted lemon to the broth 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 be reddish-brown with white and yellow interlaced. 8.2 Aroma: The lemon