T/QLY 051-2021 Active Group standards

T/QLY 051-2021 New Style Qian Food: Procedural Specification for Quyang Duck Cooking

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 051-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

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 local duck (2000 g) 4.2 Seasonings 4.2.1 Salt: 8 g, which shall comply with the requirements of GB 2721. 4.2.2 Pepper powder: 15 g, which shall comply with the requirements of NY/T 455. 4.2.3 Sichuan pepper powder: 25 g, which shall comply with the requirements of GB/T 30391. 4.2.4 White sugar: 12 g, which shall comply with the requirements of GB/T 1445 4.2.5 Fennel seeds: 25 g. 4.2.6 Yellow wine: 50 ml, which shall comply with the requirements of QB/T 2745. 4.2.7 Spicy brine: 20 L. 5. Cooking equipment and tools 5.1 Equipment: Oven and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production process 6.1 Preliminary processing: Slaughter and clean the local duck. Marinate it with salt, white sugar, fennel seeds, Sichuan pepper powder, pepper powder, and yellow wine for 2 hours. 6.2 Processing: 6.2.1 Place the marinated local duck in the oven and bake for 30 minutes to obtain a semi-finished product. 6.2.2 Boil the self-adjusted spicy brine, add the semi-finished product, and simmer for 30 minutes. Soak for 10 minutes, remove, drain, and cool. Cut into pieces. 7. Packaging 7.1 Packaging containers: Round flat plates. 7.2 Packaging method: Cut into pieces and arrange them. 8. Sensory requirements 8.1 Color: Brownish-red skin color, with a beautiful appearance. 8.2 Aroma: Intense spicy aroma and a harmonious flavor. 8.3 Taste: Salty, fresh, and spicy with a hint of pepper and a slight numbing sensation. 8.4 Texture: Tender and smooth with a chewy and refreshing texture. 9. Best consumption time and temperature: - After the dish is removed from the oven and plated, it should be consumed within 60 minutes. - The optimal consumption temperature is room temperature.