T/LCX 021-2022 Active Group standards

T/LCX 021-2022 The production process and technical specifications for fermented chicken with wine lees

Publish Date: 2022-02-10 Implement Date: 2022-05-10 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/LCX 021-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main technical content: 4. Formulation and raw material requirements 4.1 Formulation: - One yellow-skinned rooster weighing 1500g - Concentrated fragrant wine lees (500g) - White wine (150g) - Two lotus leaves - 10g of Sichuan salt - 5g of MSG - 50g of sesame oil - 5g of Sichuan pepper powder - 200g of ginger - 150g of garlic - 30g of Sichuan pepper - 300g of scallions - 10g of vinegar - 5g of sugar - 30g of Luzhou hand-rubbed chili paste - 2 sheets of Lengjing leaves 4.2 Raw material requirements 4.2.1 Raw materials and seasonings shall comply with the provisions of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 The chicken should be a free-range yellow-skinned rooster, approximately 6 months old, with a weight of 1500g. 4.2.3 White wine: a 62° distilled sorghum liquor produced in the Luzhou region. 4.2.4 Wine lees: preferably made from concentrated fragrant-flavor fermentation materials, or can be replaced with post-fermentation wine lees. 5 Production process 5.1 Pre-processing 5.1.1 Boil water in a pot. After slaughtering the yellow-skinned rooster, remove all feathers and internal organs in 75°C water, then ignite high-proof white wine to burn off the downy hair and clean the abdominal cavity. 5.1.2 Take a basin and marinate the chicken with 20g of white wine, salt, and ginger slices, then rub it all over the body. The remaining marinade is stuffed into the chicken's abdominal cavity. Marinate for 12-16 hours, turning it over halfway and covering it with a lid. 5.2 Cooking and plating 5.2.1 Wrap the marinated rooster in lotus leaves and tie it with hemp rope. Steam it over high heat for 1 hour until it's just cooked through, then remove and let it cool. 5.2.2 Cut the cooled chicken into 4cm-long, 2cm-wide strips, arrange them with the skin facing down in a steaming bowl, and shape them into a three-layered waterfall pattern. Steam until the meat is glutinous and ready to serve. 5.2.3 Take a green porce