T/QLY 138-2022 Traditional Qian cuisine, Guizhou lamb hotpot (Shuicheng flavor) cooking technique specification

Scope

Main Technical Content: 4 Raw Materials and Requirements Main Ingredients List 1 Clear Soup Flavor Red Soup Flavor Black Goat with Skin 1000 g Black Goat Leg Meat 1000 g Goat Bones 1500 g Pork Bone 2000 g Seasoning List 2 Clear Soup Flavor Red Soup Flavor Salt 12 g Cooked Glutinous Rice Chili 150 g MSG 2 g Broad Bean Paste 30 g Chicken Bouillon 5 g Salt 6 g Pepper Powder 1 g MSG 2 g Cooked Goat Fat 30 mL Chicken Bouillon 4 g Mountain Spring Water 3 L Sugar 3 g Chili Dipping Sauce 10 portions Thirteen-Spice 6 g Sugar 2 g Cumin Powder 5 g Pepper 3 g Star Anise 3 g Liquor 30 mL High-Grade Liquor 10 mL Cooked Pork Fat 300 mL Cooked Goat Fat 150 mL Seasoning Ingredients List 3 Clear Soup Flavor Red Soup Flavor Ginger 50 g Ginger Slices 50 g Cilantro 10 g Garlic Cloves 80 g Cilantro 10 g Processing Water shall comply with GB 5749 standards. 5 Cooking Equipment and Tools Equipment: Wok and related accessories. Tools: Cutting boards, knives, etc. 6 Production Process Initial Processing Table 4 Clear Soup Flavor Red Soup Flavor Scrape and wash the fresh goat skin clean, then remove the bones with a knife and rinse in water to remove blood stains. Remove the bones from the goat legs and cut into 2–3 cm pieces; place in a pot of boiling water, boil, add high-grade liquor to remove the gamey smell, clean the blood stains, remove and rinse in water. Pour mountain spring water into a soup pot, boil, add ginger pieces, and cook the goat bones and meat. Skim off the foam and simmer for 1.5 hours until cooked through. Remove, press firmly, and cool, then cut into thick slices. In a soup pot, pour in water, add the processed pork bones and goat bones; add ginger slices, scallions, liquor, pepper, Sichuan pepper, cinnamon, star anise, sandalwood, and licorice. Cover and simmer for 2 hours until the soup is thick. Processi

Development Information

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