T/QLY 065-2022 Active Group standards

T/QLY 065-2022 New style Qian cuisine cooking techniques for stewed chickens with Taizifish root from Shibing county

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 065-2022

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 - Main Ingredients: - Mother hen (1 bird, 1500 g). - Codonopsis (12 roots, 8 g). - Red dates (50 g), which must comply with GB/T 5835. - Wolfberry (6 g), which must comply with GB/T 18672. - Seasoning: Salt (8 g), which must comply with GB 2721. - Pepper powder (2 g), which must comply with NY/T 455. - Mountain spring water (2500 mL). - Seasoning ingredients: - Ginger chunks (40 g), which must comply with GB/T 30383. - Scallions (30 g), which must comply with NY/T 744. - Processing water must comply with GB 5749. 5 Cooking Equipment and Tools - Equipment: - Stir-fry wok, clay pot, and related equipment. - Tools: Cutting board, knives, etc. 6 Production Process 6.1 Processing of Main Ingredients - Initial processing: - Slaughter and clean the mother hen, then cut it into 5 cm square pieces. - Blanch the pieces in boiling water to remove blood impurities, remove and rinse them. - Soak the red dates in water for 10 minutes, then separate them from the wolfberry and codonopsis. 6.2 Processing - Prepare a clay pot and place it over high heat. Add mountain spring water and boil it. Add the blanched chicken pieces, ginger chunks, scallions, and codonopsis, then simmer over low heat for 40 minutes until cooked through. - Finally, add salt to season and add the red dates and wolfberry. Simmer for 5 minutes, then remove the ginger chunks and scallions and mix in pepper powder. Serve immediately. 7 Packaging - Packaging containers: Clay pot, soup bowl, hot pot. - Packaging method: Pour into containers or into a hot pot. 8 Sensory Requirements - Color: The soup should have a golden yellow color with a pleasant appearance. - Fragrance: A rich, fresh aroma with a herbal fragrance. - Taste: A delicious, savory soup suitable for all ages. - Texture: The meat should be soft and chewy, providing nutritional benefits.