T/GLCX 010-2022 Active Group standards

T/GLCX 010-2022 Tea-flavored Yao chicken production technical regulations

Publish Date: 2022-11-15 Implement Date: 2023-01-01 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/GLCX 010-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Animal products comprehensive

Publish Date: 2022-11-15

Implement Date: 2023-01-01

Scope

Scope: This document specifies the basic requirements, raw materials, and procedures for the production of tea-scented Yao Chicken, and provides the optimal consumption time. This document is applicable to the processing and sale of tea-scented Yao Chicken by members of the Guilin Catering and Cooking Association. Main technical content: 3. Terms and Definitions The following terms and definitions apply to this document: 3.1 Tea-scented Yao Chicken A dish made from locally raised chickens and small breed chickens in the unique ecological environment of Daiyao Mountain in Guangxi, cooked with natural spices and tea. 4. Basic Requirements 4.1 The processing and production sites shall comply with GB 31654. 4.2 The production staff shall hold a Chinese cooking professional qualification certificate or pass the enterprise pre-job training and assessment. 5. Raw Material Requirements 5.1 Fresh chickens should preferably be live chickens weighing 1,250 g to 1,500 g, and comply with GB 16869 and GB 2707. 5.2 Seasoning Requirements 5.2.1 Tea should comply with GB/Z 26576. 5.2.2 Spices and seasonings such as fennel, cloves, star anise, bay leaf, cinnamon, and preserved tangerine peel should comply with GB/T 15691. 5.2.3 Papain should comply with the relevant requirements of GB 2760. 5.2.4 Edible salt should comply with GB 2721. 5.2.5 White sugar should comply with GB/T 1445. 5.2.6 Light soy sauce should comply with GB/T 18186. 5.2.7 Dark soy sauce should comply with GB/T 18186. 5.2.8 Ginger should comply with GB 30383. 5.2.9 Other washing, processing, and cooking water should comply with GB 5749. 6. Production Process 6.1 Processing Flow The production process of tea-scented Yao Chicken is shown in Figure 1. Yao Chicken Pre-processing (Wash, Remove Claws) Marinade Papain Tenderizing Ultrasonic Marinade Brine-Boiled Tea-scented Chicken Figure 1: Production Process of Tea-scented Yao Chicken 6.2 Processing Techniques

Development Information

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