T/CZSPTXH 216-2022 Abolished Group standards

T/CZSPTXH 216-2022, Criterion for the Cooking Process of Chaozhou's Fragrant Crispy Foam Duck

T/CZSPTXH 216-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 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/CZSPTXH 216-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of the Xiangsu Feihong Duck in Chaoshan cuisine. This document is applicable to the preparation of the Xiangsu Feihong Duck in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: A whole duck weighing about 750g, pork ribs 250g, two slices of ginger, two scallions, 25g of coriander, 1g of licorice, 1.5g of cinnamon, 2 cloves of star anise, 15mL of Shaoxing wine, 75g of dry flour, 25g of minced white fat meat, 25g of minced chives, 15g of minced winter mushrooms, 25g of minced water chestnut, 10g of minced ham, and 10g of small slices of ham, one egg, and three egg whites. 4.1.2 Seasonings: 15g of sweet soy sauce, 5g of refined salt, 6g of MSG, 25g of mustard sauce, 25g of plum paste, 25g of ketchup, 25g of sesame paste, 25mL of sesame oil, 1g of white sugar, 3g of pepper powder, 1 cooked egg yolk, 3g of MSG, etc. 4.2 Requirements 4.2.1 First, mix 25g of sesame paste, 25g of ketchup, 25g of mustard sauce, 25g of plum paste, 2.5g of refined salt, 3g of MSG, 1g of pepper powder, and one cooked egg yolk with 25mL of sesame oil to form the Eight-Flavor Sauce. Place the prepared Eight-Flavor Sauce in the refrigerator for later use. 4.2.2 Place the duck on a plate, spread 75g of dry flour and 7.5g of sweet soy sauce on the duck skin, and fry it in a wok. First fry the skin until it turns deep golden brown, then fry the meat. Transfer the duck to a stewing pot (clay pot), add two bamboo mats, and place the duck inside. 4.2.3 Cut the pork ribs into large pieces, fry them in the wok until fragrant, add Shaoxing wine, and simmer with 2L of broth, 4g of refined salt, and 7.5g of sweet soy sauce, along with ginger, scallions, licorice, cinnamon, star anise, and coriander.