T/CZSPTXH 195-2022 Active Group standards

T/CZSPTXH 195-2022, Specifications for the Cooking Process of Delicious Smoked Chicken in Chaozhou Cuisine

T/CZSPTXH 195-2022

Publish Date: 2022-05-12 Implement Date: 2022-05-12 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/CZSPTXH 195-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-12

Implement Date: 2022-05-12

Scope

Scope: This document specifies the requirements for raw materials, cooking utensils, production processes, packaging, quality standards, and optimal consumption time for the delicious smoked chicken dish of Chaoshan cuisine. This document is applicable to the preparation of delicious smoked chicken in Chaoshan cuisine. Main technical content: 4. Raw and auxiliary materials requirements 4.1 Main material: One whole chicken (about 750 g). 4.2 Auxiliary materials: Ginger 15 g, scallions 50 g, and coriander 40 g. 4.3 Seasonings: Fine salt 15 g, Shaoxing wine 15 mL, Sichuan pepper 5 g, cinnamon 5 g, star anise 5 g, incense powder (edible wooden incense) 10 g, licorice 5 g, white rice 50 g, white sugar 20 g, and tea 5 g. 4.4 Sauce dishes: Two dishes of pepper oil. 5. Cooking utensils 5.1 Stove: It is recommended to use gas stoves and charcoal stoves. 5.2 Cookware: It is recommended to use a 32 cm diameter wok. 5.3 Bamboo mat. 6. Production process 6.1 Preparation work 6.1.1 Wash the whole chicken and prepare the auxiliary materials. 6.1.2 Marinate the whole chicken with 7.5 g of salt, Shaoxing wine, ginger, and scallions for 15 minutes, then set aside for use. 6.2 Cooking 6.2.1 Place the marinated chicken on a plate and put it in a steamer. Steam over medium heat for about 15 minutes until cooked, then remove it. 6.2.2 Heat the wok and add Sichuan pepper, cinnamon, star anise, and licorice. Stir-fry until fragrant, then add rice, incense powder, tea, and white sugar. Stir-fry until fragrant, spread the coriander heads on it, place the bamboo mat on it, and put the chicken on the bamboo mat. Cover the wok with a lid and press it firmly. First, use medium heat for 5 minutes, then switch to low heat and smoke for 10 minutes until the chicken's skin color is even and shiny. Remove it and let it cool before serving. 6.2.3 Cut the smoked chicken into pieces according to different parts and arrange them back into a chicken shape, then arrange