T/CHSTE 1-2020 Active Group standards

T/CHSTE 1-2020 Crystal Lake Lionhead Goose Brine Technology Specification

Publish Date: 2020-10-28 Implement Date: 2020-12-01 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/CHSTE 1-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Food processing

Publish Date: 2020-10-28

Implement Date: 2020-12-01

Scope

Main technical content: 4. Processing requirements 4.1 Basic requirements The basic requirements for factory design and facilities, hygiene management, production processes, hygiene quality control, and personnel of processing enterprises shall comply with the requirements of GB 19303. 4.2 Processing technology requirements 4.2.1 Cleaning Clean the goose carcasses and by-products thoroughly. 4.2.2 Drainage Drain the surface water from the cleaned goose carcasses and by-products for at least 15 minutes. 4.2.3 Preparation of brine packets Put ginger, cinnamon, star anise, cardamom, grass fruit, cloves, and other spices into a preheated wok and stir-fry them until they release their fragrance. After cooling, wrap them in a clean gauze to make brine packets. 4.2.4 Preparation of brine Add living drinking water, soy sauce, edible salt, rock sugar, scallions, ginger, and brine packets to a clean wok in proportion, stir well, and boil to make brine. 4.2.5 Brining goose carcasses 4.2.5.1 Immerse the goose carcasses in boiling brine and brine them at high heat for 20–30 minutes, then at medium heat for 10–20 minutes, and finally at low heat for 20–30 minutes. After turning off the heat, soak them for more than 5 minutes. The total brining time shall be no less than 70 minutes. 4.2.5.2 During the brining process, lift the goose carcasses every 20–30 minutes, drain the brine from them, and then put them back to continue brining. 4.2.6 Brining goose by-products Boil the brine, add goose by-products (goose liver and goose gizzard brined at medium heat for 30–40 minutes, goose intestine brined at medium heat for less than 1 minute, and goose blood soaked in brine for 5 minutes), then remove them. 4.2.7 Cooling After removing the goose carcasses and by-products from the wok, place them in special containers and quickly transfer them to the cooling room for cooling. 4.2.8 Packaging Packaging containers and materials shall comply with the re