T/CZSPTXH 130(1)-2021 Chaozhou-style cuisine: Recipe for cooking stewed goose with Chaozhou-style seasoning (2021 revised edition)

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Chaoshan braised goose. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan braised goose; Main technical content: 4. Raw material and auxiliary material requirements (Table 1): - Chaoshan braised goose raw materials - Raw material classification - Local differences - Ingredients - Chaoshan City area - Chaoshan Anbu area - Xiangqiao Phoxi area - Main material: Whole goose (about 6 kg) - Auxiliary material: Fat pork (250 g), South ginger (1000 g), Peeled garlic (300 g), Coriander (150 g), Water (10 L), Spices (Sichuan pepper 10 g, star anise 10 g, cinnamon 10 g), Aniseed 3 g, Cassia 3 g, Cassia bark 3 g, Cardamom 3 g, Tangerine peel 3 g, Fish sauce 500 mL, Light soy sauce 100 mL, Rock sugar 200 g, Lard 100 mL, Sesame oil 10 mL. 5. Cooking utensils: - Gas stove - Φ50 cm braising pot 6. Production process: 6.1 Preparation work: - Wash and slice South ginger for later use. - Clean and dry the whole goose, and rub it with 400 g of fine salt inside and outside. Stuff 300 g of South ginger slices into the goose's abdominal cavity. - Add Sichuan pepper, star anise, cinnamon, aniseed, bay leaf, licorice, cardamom, tangerine peel (crushed), etc. into the wok in the order of their flammability and fry them until fragrant. Pack them in a gauze bag for later use. - Add 100 mL of water to the wok and boil it. Add the remaining South ginger, spice bags, fish sauce, light soy sauce, rock sugar, salt, and peeled garlic, and adjust the color of the braising sauce according to actual needs. - Fry the braising sauce over medium heat until it turns caramel-colored and add water to adjust the color of the braising sauce.

Development Information

Related Standards