T/QLY 040-2023 Active Group standards

T/QLY 040-2023 Fashionable Qian cuisine and cooking techniques for Shanshui San Sui duck with brine aroma

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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 040-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 7 pages

Scope

Main technical content: 6. Production process 6.1 Processing of main ingredients 6.1.1 Slaughtering and plucking of the duck; removing the internal organs from the back abdomen and washing them; soaking in clear water to remove blood and fishy odor. 6.1.2 Rinsing all spices with water to remove dust, draining them; adding a small amount of white wine to stir and let it evaporate; tying the spices with white gauze and placing them in the soup pot; pouring in clear water, breaking the pig's vertebrae and adding them, then adding ginger slices and scallions and boiling them; skimming off the foam; adding salt, dark soy sauce, cooking wine, and sugar color to make the brine. 6.2 Cooking Put the cleaned ducks into the brine pot and simmer them slowly until the brine flavor penetrates into the duck. Remove them from the heat, let them cool, and cut them into pieces.