T/SGCX 002-2022 Active Group standards

T/SGCX 002-2022 The cooking process specifications for Xinfeng Shatian Goose Chalkou

Publish Date: 2022-01-28 Implement Date: 2022-02-09 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/SGCX 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Food processing

Publish Date: 2022-01-28

Implement Date: 2022-02-09

Scope

Main technical content: Farm-raised goose weighing 2,500 grams (the best condition is after about 140 days of rearing), Sha Tin sour mustard greens weighing 50 grams. Ingredients include ginger slices weighing 15 grams and minced garlic weighing 5 grams. Seasonings include refined salt weighing 5 grams and ice sugar slices weighing 25 grams. The raw materials, seasonings, and ingredients shall comply with the provisions of GB 2707, GB 2720, GB 2721, GB 2762, GB 4789.1, GB 5009.3, GB 5009.6, GB 5749, GB 20799, GB/T 20940, GB 31637, and GB/T 12729.1. The cooking water shall comply with the provisions of GB 5749. The production process involves: 1. Draining the blood from the goose (mix the blood with the sour mustard greens water) and setting aside. 2. Plucking the feathers and removing the internal organs from the goose. Steam the whole goose until cooked, then cut it into pieces. 3. Add ginger slices and minced garlic immediately, then mix the sour mustard greens, goose meat, and goose blood together. Place them in a wok and simmer over medium-low heat until the goose meat is tender and well-seasoned. The technical key points are: 1. Steam the goose whole before cutting and simmering it. 2. Use medium heat during simmering and keep the lid on.