GB 16798-1997
Replaced
T/QLY 041-2023
Active
Group standards
T/QLY 041-2023 Fashion Qian Cuisine and Meitan Yongxing Duck Cooking Technical Specification
T/QLY 041-2023 Fashion Qian Cuisine and Meitan Yongxing Duck Cooking Technical Specification
Price:
$ 20.00
Basic Information
Standard Code:
T/QLY 041-2023
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:
6 pages
Scope
Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select free-range ribbon ducks. After slaughtering, remove the wings and legs, and flatten the chest. Apply salt manually to the duck body and spread it evenly. Use bamboo rods T/QLY 041-2023 to flatten it, and marinate for 6 hours. 6.2 Processing 6.2.1 Place the marinated native ducks in green oak charcoal for repeated roasting for about 15 minutes, which becomes a semi-finished product. 6.2.2 Boil the prepared five-spice brine, add the semi-finished product, and simmer for 30 minutes over low heat. After turning off the heat, soak for 10 minutes, remove, drain, and cool, which becomes the finished product.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
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GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced