T/QLY 127-2022 Active Group standards

T/QLY 127-2022 Traditional Qian cuisine, cooking technique specification for Guizhou spicy chicken (with the flavor of Chi Chong)

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 127-2022

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: Free-range rooster (1000 g). - Chicken head (1 piece). - Chicken feet (2 pieces). - Tofu (250 g). - Kelp (100 g). - Purple potatoes (150 g). - Buckwheat noodles (1 portion). - Seasonal vegetables (1 portion). - Seasoning: Homemade chili paste (200 g). - Sichuan peppercorns (8.5 g). - Star anise (3 g). - White cardamom (3 g). - Salt (15 g), which must comply with GB 2721 standards. - MSG (8 g). - Mountain spring water (2000 mL). - Cooked lard (300 mL). - Ginger slices (50 g), which must comply with GB/T 30383 standards. - Garlic cloves (120 g). - Scallion sections (10 g). - Processing water must comply with GB 5749 standards. 5 Cooking Equipment and Tools: - Cooking wok, soup pot, and related equipment. - Kitchen tools such as cutting boards and knives. 6 Production Process: - Preparation: Select locally raised free-range roosters for processing. After slaughtering and cleaning, cut into 4 cm cubes. Use locally dried Yangmei chili peppers and Dafang chili peppers, mix and rinse thoroughly, soak in water, and add washed ginger and garlic to pound into a paste-like texture, forming the chili paste. - Soup preparation: Place the soup pot on the fire, add mountain spring water, and boil with chicken head and feet. Add Sichuan peppercorns, white cardamom, and star anise and simmer for 1 hour to create the soup base. - Cooking: Heat a wok with cooked lard and fry chicken wings until golden brown. Remove and set aside. Continue heating the oil, add chicken cubes, and stir-fry until they change color and dry out. Add ginger slices, chili paste, and stir-fry until the chili turns a light orange color. Add fried chicken wings and chicken cubes, pour in the soup base, and boil until the scallion sections are cooked through. Serve immediately in a hotpot. - Presentation: Serve in a hotpot. - Sensory requirements: Brownish-red color with a br