T/CZCA 018-2022 Active Group standards

T/CZCA 018-2022 Puning vegetable and soybean paste chicken grilled

Publish Date: 2022-12-18 Implement Date: 2022-12-19 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/CZCA 018-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-12-18

Implement Date: 2022-12-19

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Wash and dry the chicken, cut off the chicken feet, and remove the claws for later use. 5.2.1.2 Cut the white fat into 0.3 cm slices for later use. 5.2.1.3 Crush the bean paste and add MSG, sesame paste, cooking wine, and ginger-scallion-cilantro juice. Mix well to make a sauce. Coat the chicken inside and out with the sauce, then place the ginger slices, scallions, and cilantro heads into the chicken cavity and marinate for 15 minutes before use. 5.2.2 Processing 5.2.2.1 Wash and dry the clay pot, lay in the white fat slices, and add the chicken and chicken feet. Pour in the broth (avoid splashing the sauce on the chicken) from the edge of the pot, cover the pot, and seal the edges with a damp cloth. 5.2.2.2 Place the clay pot on the clay pot stove, bring to a boil over high heat, then simmer over low heat for about 25 minutes until cooked. Remove and reserve 50 g of the original broth for later use. 5.3 Plating Cut the roasted chicken into pieces, arrange it to resemble the original chicken shape, and drizzle with the original broth to serve.