T/GZYZC 062-2024 Active Group standards

T/GZYZC 062-2024 Traditional Qiancuisine: Stewed Tofu with Local Chicken

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/GZYZC 062-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean the native rooster and cut the chicken into blocks measuring 4 cm × 4 cm. 6.1.2 Clean the internal organs and cut them into slices or segments. 6.1.3 Cut the sour soup tofu into thick domino-shaped slices. 6.1.4 Wash the green line pepper and cut it into granules. Wash the garlic shoots and cut them into horse-ear-shaped segments. 6.2 Processing Heat a wok over high heat, add cooking oil, and stir-fry the chopped chicken pieces until they are cooked through. Add green line pepper granules, ginger slices, garlic cloves, and fresh Sichuan peppercorns to stir-fry until fragrant. Pour in fresh soup, add tofu slices, and season with salt and pepper. Simmer slowly until the flavors are well-absorbed. When the sauce has dried up, remove from the heat, transfer to a hot pot, and serve immediately for consumption.