T/GDXNCX 007-2020 Hakka Cuisine Xingning Pigeon Marinated Cooking Process Standards

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka cuisine - Xingning pigeon braised dish. Main technical content: 4. Raw materials and requirements 4.1 Raw materials - Two young pigeons from Xingning, weighing approximately 250 grams each. - Dragon bone, 500 grams. - Chicken feet, 250 grams. - Jinhua ham, 250 grams. - Dried shrimp, 100 grams. - Dried scallops, 100 grams. - Seasonings: - Fine salt, 40 grams. - MSG, 20 grams. - Rock sugar, 50 grams. - Fish sauce, 160 grams. - Shaoxing wine, 150 grams. - White wine, 70 grams. - Dark soy sauce, 200 grams. - Light soy sauce, 50 grams. - Chicken essence, 15 grams. - Peanut oil, 500 grams. - Seasoning ingredients: - Star anise, 15 grams. - Bay leaves, 3 grams. - Cardamom, 5 grams. - Licorice, 15 grams. - White peppercorns, 5 grams. - Cinnamon, 7 grams. - Yellow prickly ash, 4 grams. - Dried chili peppers, 10 grams. - Garlic heads, 300 grams. - Dried scallions, 250 grams. - Ginger, 150 grams. 4.2 Requirements - Raw materials, seasonings, and seasoning ingredients must comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB 8967, SB/T 10371, GB 10781.3, SB 10324, GB 35883, GB 13662, and GB 15691. - Processing water must comply with the provisions of GB 5749. - Select two 23-25-day-old young pigeons from Xingning. - Remove the feathers from the pigeons, bleed them, and clean out their internal organs. - Blanch the pigeons in boiling water with cooking wine to remove their gamey smell, then remove them from the water. 5 Cooking utensils 5.1 Cooking utensils: clay pots, woks, and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Drainage - Dra

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