T/CZSPTXH 216(1)-2022 Active Group standards

T/CZSPTXH 216(1)-2022 Chaozhou cuisine - Regulations for cooking crispy fragrant peacock duck

Publish Date: 2022-08-18 Implement Date: 2022-08-18 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 216(1)-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of the Chaoshan cuisine dish "Xiangsu Furong Duck". This document is applicable to the preparation of Chaoshan cuisine dish "Xiangsu Furong Duck". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - One whole duck weighing approximately 750g - 250g pork ribs - 2 slices of ginger - 2 scallions - 25g coriander - 1g licorice - 1.5g cinnamon - 2 star anise - 15mL Shaoxing wine - 75g dry flour - 25g diced white fat pork - 25g diced chives - 15g diced winter mushrooms - 25g diced water chestnuts - 10g minced ham - 10g small slices of ham - 1 egg - 3 egg whites - 1500mL broth - 15g cornstarch 4.1.2 Seasonings: - 15g sweet soy sauce - 5g refined salt - 6g MSG - 25g mustard sauce - 25g plum paste - 25g ketchup - 25g sesame paste - 25mL sesame oil - 1g sugar - 3g pepper powder - 1 cooked egg yolk - 3g MSG 4.2 Requirements 4.2.1 First, mix 25g sesame paste, 25g ketchup, 25g mustard sauce, 25g plum paste, 2.5g refined salt, 3g MSG, 1g pepper powder, and 1 cooked egg yolk with 25mL sesame oil and stir well to make the Eight-Flavor Sauce. Place the prepared Eight-Flavor Sauce in the refrigerator for later use. 4.2.2 Place the whole duck on a plate, sprinkle with 15g dry flour and 7.5g sweet soy sauce, and marinate the duck skin. Heat the wok with oil. First fry the duck skin until it turns deep golden brown, then fry the meat. Transfer the duck to a clay pot (wok) with two bamboo mats. 4.2.3 Cut the pork ribs into large pieces, stir-fry in the wok with oil, add Shaoxing wine, broth, 4g refined salt, and 7.5g sweet soy sauce, ginger, scallions, licorice, cinnamon, star anise, and coriander head, and simmer together. Pour the mixture into the clay pot and simmer o