T/QLY 014-2021 Active Group standards

T/QLY 014-2021 Traditional Qian cuisine: Cooking technique specifications for "Thief's Sweating Chicken"

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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/QLY 014-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main technical content: 4 Raw materials and requirements 4.1 Main ingredients 4.1.1 One free-range hen (1750 g). 4.1.2 25 g of dried bamboo fungus. 4.1.3 20 g of red dates, which shall comply with the provisions of GB/T 18672. 4.2 Seasonings 4.2.1 6 g of salt, which shall comply with the provisions of GB 2721. 4.2.2 3 g of pepper powder, which shall comply with the provisions of NY/T 455. 4.2.3 10 ml of cooking wine, which shall comply with the provisions of SB/T 10416. 4.3 Seasoning ingredients 4.3.1 18 g of ginger slices, which shall comply with the provisions of GB/T 30383-2013. 4.3.2 24 g of scallions, which shall comply with the provisions of NY/T 744. 4.4 Processing water shall comply with the provisions of GB 5749. 5 Cooking equipment and tools 5.1 Equipment: Sweating pot, steamer, and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production process 6.1 Preliminary processing 6.1.1 Select free-range hens weighing about 1,750 g per serving. Slaughter and clean them, then blanch in cold water, remove and rinse, and drain. 6.1.2 Soak the dried bamboo fungus in water to rehydrate in advance. Wash the red dates and wolfberry separately. In a bowl, mix salt, MSG, sugar, soy sauce, vinegar, and fresh soup with water starch to prepare the sauce. 6.2 Processing Add the ginger slices and scallion bunches to the sweating pot. Place the sweating pot in a wide pot of boiling water to ensure that the bottom of the sweating pot is always submerged in boiling water. Cover with a lid and add ice cubes or cold water to the lid of the pot during steaming. Keep adding cold water to the sweating pot as the water in the pot heats up. Steam for 4 hours, then add the bamboo fungus, red dates, and wolfberry and steam for 1 hour. When the distilled water in the sweating pot covers the chicken, add salt and pepper powder to season the soup. 7 Packaging 7.1 Packaging vessel: Ceramic sweating pot. 7.2 Packaging metho