T/GDXNCX 006-2020 Hakka Cuisine: Xingning Ancient Salt-Baked Chicken Cooking Process Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Xingning Ancient Salt-Baked Chicken, a specialty of Hakka cuisine. This standard applies to the preparation of Xingning Ancient Salt-Baked Chicken, a Hakka culinary specialty. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: A locally raised free-range chicken (about one year old) weighing approximately 1,250 grams, coarse salt for marinating (3,500 grams), and two sheets of gauze paper. Seasonings: Fine salt (30 grams), coarse salt. Seasoning ingredients: Ginger slices (30 grams), fresh sand ginger (20 grams), and scallions (15 grams). 4.2 Requirements: All raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB 2707, GB 2721, GB 2762, GB 2763, NY/T 1193, and NY/T 1040. Processing water shall comply with the provisions of GB 5749. - Clean the whole chicken and remove its claws and hard shells with a knife for later use. - Prepare the ginger, fresh sand ginger, and scallions through initial processing. 5. Cooking utensils 5.1 Cooking tools: Clay pots, woks, and related tools. 5.2 Utensils: Cutting boards, knives, etc. 6. Production process 6.1 Knife work: Cut the ginger into thick slices, tie the scallions into knots, and crush the fresh sand ginger. 6.2 Cooking: Dry the processed chicken and marinate it with fine salt for 1 hour. Then, place the tied scallions, ginger slices, and crushed sand ginger into the chicken's cavity and marinate for another 3 hours. Use kitchen paper to dry the chicken's surface, insert the chicken's feet into its abdomen, and tuck the chicken's head under its wings. First wrap the chicken in one sheet of gauze paper and then tightly wrap it with another sheet. Stir-fry the coarse salt for marinating over low heat until the moisture evaporates and the salt

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