T/QLY 024-2021 Active Group standards

T/QLY 024-2021 Traditional Qian cuisine, cooking technique specification for Guizhou spicy chicken with fermented bean sauce 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 024-2021

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 Pure-bred rooster: 2,000 g. 4.1.2 Fresh mushrooms: 200 g. 4.2 Seasonings 4.2.1 Oil fermented soybean paste: 50 g. 4.2.2 Mixed sticky rice chili paste: 200 g. 4.2.3 Douban sauce: 30 g. 4.2.4 Sichuan pepper: 5 g, which shall comply with GB/T 30391. 4.2.5 Zhingren: 5 g. 4.2.6 Salt: 3 g, which shall comply with GB 2721. 4.2.7 MSG: 1 g, which shall comply with GB 2720. 4.2.8 Chicken essence: 3 g. 4.2.9 White sugar: 2 g, which shall comply with GB/T 317. 4.2.10 Pepper powder: 5 g, which shall comply with NY/T 455. 4.2.11 Soy sauce: 10 mL, which shall comply with GB/T 18186. 4.3 Ingredients 4.3.1 Ginger slices: 22 g, which shall comply with GB/T 30383. 4.3.2 Garlic cloves: 150 g, which shall comply with NY/T 744. 4.3.3 Parsley segments: 2 g. 4.4 Processing Water 4.4.1 Processing water shall comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Cooking utensils and equipment. 5.2 Utensils, such as cutting boards and knives. 6 Production Process 6.1 Preliminary Processing 6.1.1 It is recommended to use free-range native chickens. Slaughter, bleed, scald the feathers, dissect the abdomen, and wash thoroughly; cut the chicken into 3 cm square pieces with both meat and bones. 6.1.2 Mix Chixi chili peppers, Zunyi chili peppers, and Bijie chili peppers in a 3:3:4 ratio to prepare sticky rice chili paste. 6.1.3 Wash fresh mushrooms and cut them into small pieces; peel and wash garlic cloves. 6.2 Processing 6.2.1 Heat 300 mL of cooked rapeseed oil in a wok over high heat until it reaches 60% heat. Add the chicken pieces and stir-fry for 5 minutes until they turn white and semi-cooked. Remove and drain the oil. 6.2.2 Add the sticky rice chili paste to the remaining oil and stir-fry until it reaches semi-cooked. Add douban sauce, Zhingren, Sichuan pepper, and ginger slices to stir-fry until they release a fragrant aroma and turn a c