T/QLY 136-2022 Traditional Qiancuisine - Guizhou Mutton Hotpot (Zunyi Flavor) Cooking Techniques Specification

Scope

Main Technical Content: 4 Raw Materials and Requirements Main Ingredients Table 1 Red Soup Flavor with Skinned White Goat Meat - 500 g cooked white goat meat - 1,000 g Zunyi white goat - 250 g cooked goat stomach - 150 g white radish - 250 g cooked goat intestines - 150 g white radish - Seasonings: - Star anise (3 g) - Sichuan pepper (5 g) - Cardamom (6 g) - Zhihua (3 g) - Sandalwood (5 g) Table 2 Clear Soup Flavor with Red Soup Flavor - Lamb Broth - 1.5 L - Cooked vegetable oil - 50 mL - Dried chili peppers - 15 g - Goat fat - 400 mL - Fresh Zhihua segments - 6 g - Sticky rice chili peppers - 50 g - Rock sugar - 15 g - Bean paste - 30 g - Spice pack - 120 g - Dried chili powder - 50 g - Salt - 6 g - MSG - 2 g - Chicken essence - 4 g - White sugar - 2 g - Pepper powder - 2 g - Sichuan pepper powder - 5 g - Soy sauce - 10 mL - Garlic paste - 150 mL - Cinnamon - 2 g - Fennel - 2 g - Bay leaf - 3 g - Seasonings - 10 g - Mint - 10 g - Ginger - 300 g - Ginger - 50 g - Garlic - 30 g - Processing Water - Must comply with GB 5749 standards. 5 Cooking Equipment and Tools - Cooking wok and related equipment. - Cutting boards and knives. 6 Production Process Initial Processing Table 4 - Clear Soup Flavor with Red Soup Flavor - Process and mix the star anise, Sichuan pepper, cardamom, Zhihua, sandalwood, cloves, and bay leaf separately, then wrap them in gauze and soak in 40°C warm water for 15 minutes. - Repeat the above process for the red soup flavor. - Clean and debone the white goat, then cut it into 3 cm-long pieces. Blanch in cold water with cooking wine, remove and rinse with water. - Clean and debone the white goat, then cut it into 3 cm-long pieces. Blanch in cold water with cooking wine, remove and rinse with water. - Peel the white radish, wash and cut it into slivers, then place it

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