T/YCZX 0023-2024 Shandong Cuisine Five Talents Passing the Imperial Examination -- Glutinous Rice Eight Treasure Duck

Scope

Main Technical Content: 1. Scope: This document specifies the raw materials and requirements, cooking utensils, production process, plating, quality standards, optimal consumption time and temperature for the "Five-Star Achievements" – Glutinous Rice Eight-Treasure Duck dish. It is applicable to the production of this dish at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is essential for this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for unspecified date documents, the latest version (including all amendments) applies. - GB/T 5461-2016: Edible Salt - GB/T 8967-2007: Sodium Glutamate 3. Terms and Definitions: There are no terms or definitions requiring definition in this document. 4. Raw Materials and Requirements: - Main Ingredients: - A Beijing stuffed duck weighing approximately 1,500g - 100g of glutinous rice - 100g of chicken breast - 100g of high-pressure sea cucumber - 100g of soaked tendon - 100g of soaked abalone - 50g of soaked mushrooms - 50g of green peas - 50g of Jinhua ham - Accessories: - 250g of green vegetable core - Seasonings: - 2g of salt - 2g of MSG - 100g of clear soup - 50g of Zhi Jixian soy sauce - 25g of caramel color - 10g of sugar - 5g of brown sugar and dark soy sauce - 1g of star anise - 1g of white peony - 2g of bay leaf - Requirements: - Raw materials must be of high quality and fresh, free from contamination, and comply with standards such as GB/T 5461-2016, GB/T 8967-2007, the "Measures for Food Safety Supervision and Management of Catering Services", and the "Hygiene Standards for Catering Industry and Collective Catering Delivery Units". 5. Cooking Utensils: - Stove - Double-eared wok - Spatula - Colander - Chopsticks 6. Pr

Development Information

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