T/QLY 126-2022 Active Group standards

T/QLY 126-2022 Traditional Qian cuisine, cooking technique specifications for Guizhou spicy chicken (style of Shangguan flavor)

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 126-2022

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: - One local free-range rooster (2500 g). - Fresh tofu: 600 g. - Seasoning ingredients: - Cai Bao chili peppers: 200 g. - Star anise: 5 g. - Sichuan peppercorns: 4 g. - Tangerine peel: 3 g. - Angelica root: 3 g. - Sichuan peppercorns: 5 g. - Peppercorns: 2 g. - Cinnamon: 3 g. - Cardamom: 3 g. - Galangal: 5 g. - Cloves: 1 g. - Salt: 8 g, meeting GB 2721 standards. - MSG: 3 g. - Chicken essence: 5 g. - Oyster sauce: 15 ml. - Fermented rice wine: 25 ml. - Cooking wine: 30 ml. - Refined sesame oil: 600 ml. - Cutting boards and knives, meeting GB/T 30383 standards. - Garlic cloves: 80 g. - Green onion segments: 20 g. - Cilantro segments: 5 g. - Processing water: meeting GB 5749 standards. 5 Cooking equipment and tools: - Stir-fry wok and related equipment. - Cutting boards and knives. 6 Production process: - Preparation: Select local free-range roosters, slaughter and clean them, then cut into 4 cm cubes and marinate with salt, cooking wine, and oyster sauce for 30 minutes. - Selection of local specialty chicken claws (dried and sun-dried), rinse and soak in warm water, drain; add washed ginger and garlic cloves and pound into a paste-like texture, forming Cai Bao chili peppers. - Clean and mix szechuan peppercorns, Sichuan peppercorns, tangerine peel, angelica root, Sichuan peppercorns, peppercorns, cinnamon, cardamom, Galangal, cloves, and star anise into powdered seasoning. - Select fresh tofu from Shangguan, cut into small pieces. - Heat the wok with refined sesame oil and stir-fry the marinated chicken until the skin turns slightly yellow, then remove and drain the oil. - Add Cai Bao chili peppers to the wok and stir-fry over low heat until cooked through. Add the stir-fried chicken, Sichuan peppercorns, and peppercorns and continue stir-frying until the chicken turns red and fragrant. -