T/QLY 139-2022 Active Group standards

T/QLY 139-2022 Traditional Qian cuisine and Pingba Grey Goose hotpot cooking technique specification

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 139-2022

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: - Grey goose (1 bird, 3500 g, usable weight 1100 g). - Yellow Codonopsis 30 g. - Dried bamboo fungus 25 g, which must comply with the requirements of NY/T 836. - Seasoning salt 14 g, which must comply with the requirements of GB 2721. - White pepper 3 g, which must comply with the requirements of GB/T 7900. - White sugar 2 g, which must comply with the requirements of GB/T 317. - Cooking wine 15 mL, which must comply with the requirements of SB/T 10416. - Fresh goose fat chunks 70 g. - Spicy chili dipping sauce (1 portion per person), which must comply with the requirements of DBS 52/ 011. - Ginger chunks 40 g, which must comply with the requirements of GB/T 30383. - Scallion knots 30 g, which must comply with the requirements of NY/T 744. - Garlic segments 5 g, which must comply with the requirements of NY/T 744. - Processing water must comply with the requirements of GB 5749. 5 Cooking Equipment and Tools: - Stir-fry pans and soup pots, along with related equipment. - Tools: cutting boards, knives, etc. 6 Production Process: - Preparation: Slaughter and clean the grey goose, burn straw to clean the goose skin and remove the down; remove the bones and cut the meat into chunks. Blanch the meat in boiling water with cooking wine to remove blood stains, then rinse and drain. Pack the ginger chunks, scallion knots, white pepper, and fresh goose fat chunks into soup bags. Wash the fresh yellow codonopsis and soak the dried bamboo fungus in water to rehydrate. - Processing: Place a soup pot on high heat, add the blanched goose meat, and boil. Skim off the foam, add the soup bags and fresh yellow codonopsis, and simmer for 50 minutes until cooked through. Remove the goose meat, let it cool, and cut into thick slices. Pour the soup into a hotpot, season with salt, add the cooked goose meat slices and bamboo fungus, sprinkle with garlic segments, and serve hot with spicy chil