T/QLY 022-2021 Active Group standards

T/QLY 022-2021 Traditional Qian cuisine, cooking specifications for Guizhou spicy chicken (Guiyang flavor)

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 022-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients: - A whole native rooster (2000 g). 4.2 Seasonings 4.2.1 Creamy chili pepper (300 g). 4.2.2 Douban sauce (50 g). 4.2.3 Sichuan peppercorns (15 g), meeting the requirements of GB/T 30391. 4.2.4 Sweet sauce (20 g). 4.2.5 Salt (5 g), meeting the requirements of GB 2721. 4.2.6 White sugar (4 g), meeting the requirements of GB/T 317. 4.2.7 Soy sauce (10 mL), meeting the requirements of GB/T 18186. 4.2.8 Cooking wine (20 mL), meeting the requirements of SB/T 10416. 4.3 Seasoning Ingredients 4.3.1 Ginger (50 g), meeting the requirements of GB/T 30383. 4.3.2 Garlic cloves (100 g), meeting the requirements of NY/T 744. 4.3.3 Scallion bundles (30 g), meeting the requirements of NY/T 744. 4.4 Processing Water Should comply with the requirements of GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Stir-fry pans, pressure cookers, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Clean the native rooster and cut it into 5 cm square pieces. 6.1.2 Wash and pound the ginger; peel the garlic cloves and wash them for later use. 6.2 Processing 6.2.1 Heat 750 mL of oil in a wok over high heat until it reaches 70% of its boiling point. Add the chicken pieces and stir-fry until they are cooked through and the skin is crispy. Transfer them to a pressure cooker with the oil, add salt, cooking wine, scallion bundles, and ginger pieces, and pressurize for 8 minutes. 6.2.2 Heat 300 mL of oil in the wok and add the creamy chili pepper. Stir-fry until it turns a crab-yellow color. Add the douban sauce, garlic cloves, Sichuan peppercorns, and sweet sauce. Add the cooked chicken pieces and stir-fry until they are well-seasoned, the moisture is absorbed, and the oil turns a bright red color. 7 Plating 7.1 Use a round shallow nest dish or flat plate for plating. 7.2 Method of plati