T/QLY 038-2021 Active Group standards

T/QLY 038-2021 Fashionable Qian cuisine and cooking techniques for Blood Plasma Three-Section Duck

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 038-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: The relationship between supply and use

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 Three-flowered Ma Duck (1 bird, 1250 g). 4.1.2 Duck blood (350 g). 4.1.3 Green peppers (120 g). 4.1.4 Red peppers (80 g). 4.1.5 Pickled mini chili peppers (60 g). 4.2 Seasonings 4.2.1 Dried chili peppers (15 g), which shall comply with GB/T 30391. 4.2.2 Sichuan peppercorns (8 g), which shall comply with GB/T 30391. 4.2.3 Salt (6 g), which shall comply with GB 2721. 4.2.4 Chicken essence (2 g), which shall comply with SB/T 10371. 4.2.5 Pepper powder (5 g), which shall comply with NY/T 455. 4.2.6 Spice powder (8 g), which shall comply with GB 29938. 4.2.7 White vinegar (5 ml), which shall comply with SB/T 10303. 4.2.8 Soy sauce (20 ml), which shall comply with GB/T 18186. 4.2.9 Rice wine (15 ml), which shall comply with NY/T 1885. 4.2.10 Fresh soup (800 ml). 5. Cooking Equipment and Tools 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Remove feathers from the neck and head of the duck, wash and slaughter it to obtain blood. Add salt, white vinegar, and water to a bowl and mix well until the blood does not coagulate. 6.1.2 Clean the slaughtered duck and its internal organs. Cut the duck meat into pieces; cut the duck gizzard into chrysanthemum-shaped patterns with a straight knife; cut the duck liver and duck intestines into pieces and segments, mix them into a container, add rice wine and salt, and marinate for 8 minutes. 6.1.3 Wash and cut the green and red peppers into 3 cm segments. 6.1.4 Wash and tie the scallions into knots. 6.2 Processing 6.2.1 Heat 500 ml of oil in a wok over high heat until it reaches 70% of its boiling point. Add the duck pieces and stir-fry until the surface moisture evaporates. Remove and drain the oil. 6.2.2 Add dried chili peppers, Sichuan peppercorns, and ginger slices to the wok and stir-fry un