T/FNKYX 002-2023 Pick-your-own-sheep Roast in Fengning

Scope

Scope: This document specifies the terminology and definitions, general requirements, and selection of ingredients for lamb roasting techniques in Fengning Manchu Autonomous County, as well as the preparation, roasting, quality requirements, and characteristics of whole lamb dishes. This document applies to the lamb roasting service process of the Fengning Manchu Autonomous County Lamb Roasting Techniques Inheritance and Industry Development Association. Main technical content: 6.1 The carcass shall comply with relevant standard requirements. 6.2 A label shall be placed on the lamb carcass, indicating information such as weight and breed. The label shall be placed together with the carcass, and the consumer shall select the carcass and confirm it before roasting. The label shall remain with the selected carcass throughout the process. 6.3 Seasonings: - Salt: 10-70g - Sichuan pepper: 50-120g - Cumin: 50-120g - Green onion: 150-250g - Ginger: 150-250g - Garlic: 150-250g - Coriander: 150-250g - Brewed soy sauce: 150-250ml - Edible oil: 250-350ml - Beer: 450-550ml - Celery juice: 80-150ml - BBQ sauce: 450-550ml - Pepper powder: 30-60g - White sugar: 40-70g The green onion, ginger, and garlic must comply with GB 2763 standards. 7. Preparation 7.1 Utensils: - Lamb tying frame - Roasting frame - Eating frame - Roasting tools All utensils shall be in good condition, kept clean, and disinfected before use. 7.2 Preparation for roasting: - Ensure the lamb is not exposed to rain or contamination during roasting. 7.3 Tying the lamb: - Open the chest cavity of the lamb carcass and fix the limbs and back to the tying frame to ensure the carcass does not loosen. 7.4 Preparing the seasoning: - Cut the green onion, ginger, and garlic into a paste and mix with other seasonings. Let the mixture rest for 10 minutes. 7.5 Heat source: - Use charcoal as the heating source. 8. Roasting the whole lamb - Place the lamb

Development Information

Related Standards