T/QLY 066-2022 Active Group standards

T/QLY 066-2022 New Pai Qiancuisine Mushroom-flavored Goose Cooking Technical Specification

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 066-2022

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 - Grey goose (1 bird, 2000 g) - Morels (100 g) - Fresh bamboo fungus (100 g) - Chicken matsutake mushrooms (100 g) - Black-skinned chicken (100 g) - Cordyceps flowers (100 g) - Pork belly mushrooms (100 g) - White jade mushrooms (100 g) - Beef liver mushrooms (100 g) - Seafood mushrooms (100 g) - Red dates (25 g), which must comply with GB/T 5835 standards. - Wolfberry (3 g), which must comply with GB/T 18672 standards. - Tomatoes (30 g). - Seasonings: - Salt (6 g), which must comply with GB 2721 standards. - MSG (3 g), which must comply with GB 2720 standards. - Black pepper powder (10 g), which must comply with GB/T 7901 standards. - Shaoxing wine (30 ml). - Ginger slices (40 g), which must comply with GB/T 30383 standards. - Scallion bunches (30 g), which must comply with NY/T 744 standards. - Scallion segments (5 g), which must comply with NY/T 744 standards. - 10 pieces of cayenne pepper dip. - Processing water must comply with GB 5749 standards. 5 Cooking Equipment and Tools - Stir-fry pans, soup pots, and related equipment. - Kitchen tools such as cutting boards and knives. 6 Production Process 6.1 Processing of Main Ingredients - Initial processing: Slaughter, scalding, plucking feathers, and cleaning the grey goose. Burn off the feathers on its skin with rice straw and cut it into 5 cm square pieces. Blanch in boiling water to remove blood stains, then rinse and set aside. Clean and sort various mushrooms and place them in serving dishes. Soak red dates without the seeds and cordyceps in water for 10 minutes. Wash tomatoes and cut them into whole slices. - Processing: Place a soup pot on high heat and add the blanched goose pieces. Boil, skim off the foam, add ginger slices and scallion bunches, and simmer over low heat for 2.5 hours until cooked through. Add salt and MSG to season, then add red dates and simmer for 10 m