T/MZFSCX 002-2021 Hakka Cuisine Fengshun Eight Treasure Duck Cooking Technique Specification

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Half a brined duck. 4.1.2 Ingredients: Ham 20g, shrimp 20g, dried scallops 20g, cured sausage 50g, duck gizzard 20g, mushrooms 10g, lotus seeds 20g, green peas 30g. 4.1.3 Seasonings: Salt 5g, MSG 1g, soy sauce 15g, pepper powder 2g. Sesame oil 15g, cornstarch 5g, thirteen-spice powder 2g. 4.2 Requirements 4.2.1 The brined duck must be fresh and locally sourced. 4.2.2 All raw materials, ingredients, and seasonings must comply with the provisions of GB 2707, GB 2762, GB 2763, GB 2721, GB/T 8967, GB/T 29343, GB/T 8233, GB/T 7900, GB/T 1534, GB/T 1354, GH/T 1013, NY/T 1504, SC/T 3204, and SC/T 3207. 4.2.3 Processing water must comply with the provisions of GB 5749. 5 Cooking utensils 5.1 Cooking tools: Steamers, woks, and related accessories. 5.2 Utensils: Cutting boards, knives, etc. 6 Production process 6.1 Pre-processing 6.1.1 Soak the glutinous rice in cold water, drain and fry until fragrant. Set aside. 6.1.2 Soak, chop, and fry the shrimp, dried scallops, mushrooms, lotus seeds, and other ingredients. 6.2 Cooking 6.2.1 Add the fried glutinous rice and ingredients to the seasoning mixture, mix well, add a small amount of water, and steam in a steamer. 6.2.2 Remove the bones from the brined duck and slice the meat. Place it at the bottom of a bowl, top with the steamed glutinous rice, cover with cling film, and steam for 30 minutes. 6.2.3 Turn the steamed glutinous rice and brined duck upside down onto a round nest plate. Boil the brined duck sauce, add water starch to thicken, and pour over the glutinous rice and duck. 7 Presentation 7.1 Presentation utensils: Round nest plates. 7.2 Presentation method: Turn the steamed dish upside down onto a round nest plate, and serve after boiling the brined duck sauce and adding water starch to thicken. 8 Quality requirements 8.1 A bright yellow-brown color with a clear sauce. 8.2 A rich aroma o

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