T/QLY 037-2021 Active Group standards

T/QLY 037-2021 Fashion Qian Cuisine Huang Mian San Sui Duck Cooking Technical Specification

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 037-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Three-Spouted Duck: 1 bird (1250 g). 4.1.2 White Radish: 200 g. 4.1.3 Green Cili Pepper: 100 g. 4.2 Seasonings 4.2.1 Dried Chili Peppers: 20 g. 4.2.2 Sichuan Pepper: 10 g (must meet GB/T 30391 requirements). 4.2.3 Fried Chili Peppers: 80 g. 4.2.4 Douban Sauce: 15 g. 4.2.5 Salt: 4 g (must meet GB 2721 regulations). 4.2.6 Chicken Broth: 2 g (must meet SB/T 10371 requirements). 4.2.7 Pepper Powder: 3 g (must meet NY/T 455 requirements). 4.2.8 Five-Spice Powder: 5 g. 4.2.9 White Sugar: 5 g (must meet GB/T 317 regulations). 4.2.10 Soy Sauce: 15 ml (must meet GB/T 18186 regulations). 4.2.11 Cooking Wine: 15 ml (must meet SB/T 10416 requirements). 4.2.12 Fresh Soup: 1000 ml. 5. Cooking Equipment and Tools 5.1 Equipment: Stir-fry wok and related accessories. 5.2 Tools: Cutting board, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Slaughter and clean the duck, then cut into 5 cm pieces. 6.1.2 Wash the white radish and cut into strips. 6.1.3 Wash the green Cili pepper and cut into 3 cm sections. 6.1.4 Wash the scallions and tie into bundles. 6.2 Processing Heat a wok over high heat, add 300 ml of oil, and sauté the duck pieces until the surface moisture evaporates. Remove the duck pieces and set aside. Heat the remaining oil in the wok, add the fried chili peppers, and sauté until fragrant. Add the duck pieces, ginger slices, and stir evenly. Pour in fresh soup, salt, white sugar, and five-spice powder. Cover and simmer until tender. Add the green Cili pepper sections and garlic cloves, season with pepper powder and chicken broth, and stir until the sauce is absorbed. Serve in a hot pot with white radish strips as a base and scallion bundles as a garnish. 7. Packaging 7.1 Packaging containers: Hot pot or wok. 7.2 Packaging method: Pour into the bottom of the hot pot and serve hot. 8. Sensory Requireme