T/QLY 223-2024 Active Group standards

T/QLY 223-2024 Traditional Qiancuisine - Zhu Jin Bamboo Mushroom Steamed Chicken

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 223-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Slaughter and clean the native chicken, then cut it into 5 cm square pieces. Blanch it in boiling water to remove blood stains, and remove it to rinse. 6.1.2 Remove the pits from the red dates and soak them, wolfberry, and dried bamboo fungus in water for 10 minutes each. 6.1.3 Crack the eggs into a container and mix them into egg liquid. Fry the egg liquid into a thin egg skin and set aside. 6.2 Processing Take a clay pot, pour in mountain spring water, and place it over high heat. Add the blanched chicken pieces and boil them. Skim off the foam, add ginger slices and scallions, and simmer over low heat for 40 minutes until they are cooked through. Finally, add salt to adjust the flavor and add dried bamboo fungus, red dates, and wolfberry. Simmer for another 5 minutes, remove the ginger slices and scallions, and mix in pepper powder. Pour the soup into a soup bowl, distribute the egg skin evenly, and serve it on the table.