T/QLY 013-2021 Active Group standards

T/QLY 013-2021 Traditional Qian cuisine and Gongbao chicken cooking technique specification

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 013-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients: - One male rooster (2,000 g, actual use 350 g). 4.2 Seasonings 4.2.1 Caci Chili: 35 g. 4.2.2 Sweet Sauce: 6 g. 4.2.3 Salt: 2 g, meeting GB 2721 standards. 4.2.4 MSG: 3 g, meeting GB 2720 standards. 4.2.5 White Sugar: 5 g, meeting GB/T 1445 standards. 4.2.6 Soy Sauce: 15 ml, meeting GB/T 18186 standards. 4.2.7 Fragrant Vinegar: 5 ml, meeting SB/T 10303 standards. 4.2.8 Fresh Soup: 50 ml. 4.2.9 Water Starch: 30 g. 4.3 Garnishes 4.3.1 Ginger Slices: 6 g, meeting GB/T 30383 standards. 4.3.2 Garlic Beads: 10 g, meeting NY/T 744 standards. 4.3.3 Green Onion or Scallion: 30 g. 4.4 Processing Water: - Must meet GB 5749 standards. 5 Cooking Equipment and Tools 5.1 Equipment: Frying pan and related accessories. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Slaughter, scalding, disemboweling, washing, deboning the rooster, cutting the meat into 2 cm square pieces with shallow incisions resembling pine nuts, seasoning with salt, soy sauce, and water starch, and marinating briefly. 6.1.2 Wash and cut the green onion or scallion into horse-ear segments. 6.1.3 Prepare a small bowl and add salt, MSG, white sugar, soy sauce, fragrant vinegar, and fresh soup, along with water starch to mix the sauce. 6.2 Processing 6.2.1 Heat the wok over high heat, roast the wok, add 550 ml of oil (actual consumption 30 ml), and heat to 30% of the oil’s boiling point. Quickly stir-fry the marinated chicken pieces until they are cooked through and their juices are released, then remove and drain the oil. 6.2.2 Add 50 ml of oil to the wok and heat. Add the caci chili and stir-fry until it turns a crab-yellow color. Add the ginger slices, garlic slices, and sweet sauce to stir-fry until fragrant. Add the stir-fried chicken pieces and toss with the green onion or scallion. Pour in the sauce and stir until the sauce