T/QLY 222-2024 Active Group standards

T/QLY 222-2024 Traditional Qian cuisine, Buyei Ba Jiege

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/QLY 222-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Wash the rooster and keep its internal organs. Cut off the head, neck, tail, wings, legs, breasts, and feet of the whole chicken (or cut them off with scissors). Cut the remaining chicken meat into small pieces. 6.1.2 Wash the green and red chili peppers and cut them into diagonal slices. 6.2 Processing 6.2.1 Place a wok over high heat and add 500ml of cooking oil. Heat the oil and add the processed parts of the whole chicken, chicken pieces, and internal organs. Stir-fry until the moisture evaporates and remove the oil. 6.2.2 Add 300ml of oil to the wok and heat it to 70% of its boiling point. Stir-fry ginger slices until fragrant. Add the sticky chili peppers and stir-fry until they turn brown-yellow. Add douban sauce and stir-fry until it becomes fragrant and turns red. Pour in fresh soup and bring it to a boil. Add salt and simmer until the flavors come out. Remove the chili pepper residue and add the stewed chicken and internal organs. Turn the heat to medium-low and simmer until the chicken is tender, fragrant, and well-seasoned. 6.2.3 After the chicken is fully cooked, arrange the head with neck, tail, wings, legs, breasts, feet, chicken intestines, heart, liver, and chicken fungus into eight bowls, and place the remaining chicken in a large bowl. Serve by arranging the eight bowls around the large bowl containing the chicken.