T/GLCX 005-2018 Active Group standards

T/GLCX 005-2018 Culinary Process Specification for Li Tao Fragrant Crispy Duck

T/GLCX 005-2018

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 005-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Bird and egg processing and products

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials. 1. Ducks produced in the Guilin region should be selected, and they should comply with the provisions of GB 2707. 2. Taro produced in Lipu should be selected, and it should comply with the provisions of NY/T 1079. II. Process flow. Main and auxiliary raw materials processing – brine marination – seasoning – cooking. III. Main production processes. 1. Brine marination: Refer to the standard for making ordinary brine in *Chinese Cooking* or formulate your own recipe. The amount should be 5kg. Place the brine in a pot and boil it. Then, add the blanched ducks into it. Maintain the brine temperature at 70–90°C, and turn the ducks over every 20 minutes for 60 minutes of soaking. 2. Seasoning: After the ducks cool down, remove the bones to keep the meat intact. Use a flat knife to slice the skin-side of the ducks into 1.2cm-thick slices. Mix the cornstarch water in a 1:1 ratio and apply it to the ducks' meat. Then, spread an equal-thickness layer of taro puree on top. 3. Cooking: Heat a pot with cold oil (1.5 times the amount of raw materials) to 150°C. Slide the taro puree into the pot with the side facing down. Maintain the oil temperature at 130°C and shallow-fry until the taro puree side turns golden brown. Remove it from the oil and cut it into rectangular pieces (2.5×6cm) in a cold storage room or on a food-hygiene-compliant cutting board.