T/QLY 041-2023 Active
T/QLY 041-2023 Fashion Qian Cuisine and Meitan Yongxing Duck Cooking Technical Specification
Abstract
Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select free-range ribbon ducks. After slaughtering, remove the wings and legs, and flatten the chest. Apply salt manually to the duck body and spread it evenly. Use bamboo rods T/QLY 041-2023 to flatten it, and marinate for 6 hours. 6.2 Processing 6.2.1 Place the marinated native ducks in green oak charcoal for repeated roasting for about 15 minutes, which becomes a semi-finished product. 6.2.2 Boil the prepared five-spice brine, add the semi-finished product, and simmer for 30 minutes over low heat. After turning off the heat, soak for 10 minutes, remove, drain, and cool, which becomes the finished product.
General Product Information
| Document Type | Group standards |
|---|---|
| Standard Status | Active |
| Standard Code | T/QLY 041-2023 |
| ICS | Food processing |
| Implement Date | 2023-12-28 |