T/QLY 195-2024 Active Group standards

T/QLY 195-2024 Newly-developed Qian cuisine and Douwen Maozhan tea-flavored duck

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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 195-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select free-range native ducks and clean them, removing their wings and feet. Soak them in clean water to remove blood and moisture, then drain them. 6.1.2 Coat the processed native ducks with salt, five-spice powder, cooking wine, and scallion and ginger water, and mix them evenly. Cover them with cling film and refrigerate for 10 hours. 6.2 Processing 6.2.1 Hang the marinated native ducks in a ventilated area and air-dry them for 6-8 hours until their skins become taut and dry. 6.2.2 Place aluminum foil at the bottom of a smoking pan, add Maojian tea, sugar, and dried osmanthus, then place the air-dried native ducks on a grill rack. Cover the pan and heat it over medium heat until smoke appears. Reduce the heat to low and smoke them for 60 minutes until the duck meat turns brownish red or reddish brown. Remove them. 6.2.3 Place the smoked native ducks in a steamer and steam them over medium heat for 30 minutes until they are fully cooked. Remove them and let them cool, and they are ready to serve.