T/QLY 104-2022 Guizhou Snacks - Guizhou Goose Meat Noodles (Kaili Flavor) Cooking Technology Specifications

Scope

Main technical content: 4 Raw materials and requirements - Main ingredients: - Cooked goose meat slices: about 25 g per bowl. - Kaili glutinous rice noodles: about 200 g per bowl. - Cooked goose blood sausage slices: about 15 g per bowl. - Mung bean sprouts: about 10 g per bowl. - Seasonings (for 1 goose): - Salt: 30 g, meeting GB 2721 standards. - Pepper: 10 g. - High-grade corn liquor: 40 ml. - Seasoning ingredients (for 1 goose): - Ginger chunks: 30 g, meeting GB/T 30383 standards. - Ginger slices: 15 g. - Scallion bundles: 30 g. - Scallion flakes: about 2 g per bowl. - Processing water must meet GB 5749 standards. 5 Cooking equipment and tools - Cooking equipment: soup pot, stewing pot, and related accessories. - Tools: cutting board, knives, etc. 6 Production process - Pre-processing: - Slaughter and clean the old goose. Remove bones from the whole goose. Rinse the goose meat with water, drain, and marinate with salt, pepper, corn liquor, and ginger slices for 12 hours. - Soak the goose bone frame in water for 12 hours, changing the water two or three times during this period. - Place the stewing pot on the fire and add water or mountain spring water. Add the goose meat, goose bones, ginger chunks, and scallion bundles. After boiling, skim off the foam and simmer for 30 minutes until cooked. Remove and cool. - Place in a refrigerator for quick freezing and shaping. After the goose meat is shaped, cut it into thin slices. - Processing: - Boil wide-water pot and add glutinous rice noodles. Blanch for 2 minutes until softened. Add mung bean sprouts and briefly blanch them. Drain and place in noodle bowls. - Add cooked goose meat slices and blanched goose blood sausage slices. Pour in hot goose soup and sprinkle with scallion flakes. - When eating, add chili powder, green peppers, soy sauce, aged vinegar, and Sichuan pepper powder to

Development Information

Related Standards