T/QLY 025-2021 Active Group standards

T/QLY 025-2021 Traditional Qiancuisine Lousan yellow stewed chicken cooking technical specifications

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 025-2021

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 4.1.1 One rooster (2500g). 4.1.2 100g dried Fang bamboo shoots. 4.2 Seasonings 4.2.1 10g Ciba chili powder. 4.2.2 30g Douban sauce. 4.2.3 10g finely ground chili powder, which must comply with the requirements of DBS52/011. 4.2.4 2g MSG, which must comply with the requirements of GB 2720. 4.2.5 2g chicken essence. 4.2.6 2g Shan Nai powder. 4.2.7 2g pepper powder, which must comply with the requirements of NY/T 455. 4.2.8 2g white sugar, which must comply with the requirements of GB/T 317. 4.2.9 10ml soy sauce, which must comply with the requirements of GB/T 18186. 4.2.10 30ml yellow wine, which must comply with the requirements of QB/T 2745. 4.3 Garnishes 4.3.1 30g ginger, which must comply with the requirements of GB/T 30383. 4.3.2 15g garlic cloves, which must comply with the requirements of NY/T 744. 4.3.3 3g cilantro. 4.3.4 1g roasted white sesame seeds. 4.4 Processing water must comply with the requirements of GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Cooking wok and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Slaughter, scalding, plucking, and gutting the rooster. Cut into 4cm square pieces. 6.1.2 Soak the dried Fang bamboo shoots in warm water for 4 hours, changing the water three to four times until they become soft. Drain, remove the old roots at the top, cut into 3cm-long pieces, and add to the soup pot with water to cook until tender. 6.1.3 Wash and crush the ginger; remove the roots and wash the cilantro, then cut into small pieces. 6.2 Processing 6.2.1 Heat 300ml oil in a wok over high heat, add the Ciba chili powder, and stir-fry until it turns brownish-yellow. Add the Douban sauce and stir-fry until fragrant and red in color. Pour in fresh soup and bring to a boil. Add salt, white sugar, Shan Nai powder, and soy sauce. Simmer until the