T/QLY 087-2022 Active Group standards

T/QLY 087-2022 Guizhou snack: Liangshan chicken porridge cooking techniques specifications (from Mao's family)

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 087-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredient: a local free-range rooster (1500 g). - Rice: 300 g. - Seasoning: salt (10 g). - Processing water should comply with the requirements of GB 5749. 5 Cooking equipment and tools: - Cooking pot and related equipment. - Tools: cutting boards, knives, etc. 6 Production process: - Preliminary processing: select a local free-range rooster for slaughtering, scalding and plucking, removing internal organs, and cleaning thoroughly. - Rice: rinse thoroughly. - Processing: place the whole rooster in a soup pot, add water, bring to a boil over high heat, skim off the foam; simmer over low heat until half-cooked, then add rice. Stir constantly while cooking until the rice becomes porridge. Remove the cooked rooster, season with salt, and transfer to a soup bowl. Cut the rooster into eight pieces and serve on a plate. Serve with the porridge simultaneously. 7 Packaging: - Packaging containers: round plates, soup bowls. - Packaging method: stack and pour in. 8 Sensory requirements: - Color: light yellow with an appetizing hue. - Aroma: rich rice fragrance and pungent rooster aroma. - Taste: delicious porridge with ethnic delicacies. - Texture: tender and chewy rooster porridge with juicy rooster meat. 9 Best consumption time: - After the dish is removed from the oven and plated, it should be consumed within 30 minutes. - Optimal serving temperature: 47–57 °C.