T/QLY 130-2022 Traditional Qian cuisine and cooking technique specification for Guizhou spicy chicken (Weicheng flavor)

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - A native rooster (3000 g). - Specially made chili oil (500 g). - Sichuan pepper (5 g). - Salt (12 g), which must comply with GB 2721. - Pepper powder (10 g), which must comply with GB/T 317. - Soy sauce (10 ml), which must comply with GB/T 18186. - Refined rapeseed oil (600 ml). - Seasoning ingredients: - Ginger slices (125 g), which must comply with GB/T 30383. - Garlic cloves (125 g). - Garlic sprouts (25 g). - Processing water must comply with GB 5749. 5. Cooking equipment and tools: - Cooking equipment: - Stir-fry wok, pressure cooker, and related equipment. - Tools: cutting boards, knives, etc. 6. Production process: - Initial processing: - Select native roosters raised on farms. Slaughter, scald (pluck) feathers, open belly, and remove internal organs. Clean and process the chicken into chunks. - Heat the wok over high heat, add refined rapeseed oil, and sauté the chicken chunks until the moisture evaporates. Add ginger slices, garlic cloves, Sichuan pepper, specially made chili oil, pepper powder, salt, and sugar. Stir-fry until the chicken turns brownish red. Add water and simmer for 3 minutes. - Transfer to a pressure cooker and pressure-cook for 20 minutes. Remove from heat, let cool, release pressure, and transfer to a hotpot. Sprinkle with garlic sprouts and serve immediately. 7. Packaging: - Packaging vessel: hotpot. - Packaging method: after pressure-cooking, transfer to a hotpot and sprinkle with garlic sprouts. 8. Sensory requirements: - Color: brownish red, shiny but not greasy. - Aroma: spicy and rich, with a pleasant oil aroma. - Taste: not overly spicy with a long-lasting aftertaste. - Texture: soft and chewy, a local delicacy. 9. Optimal consumption time and temperature: - After

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