T/CZSPTXH 130-2020 Chaoshan Cuisine - Cooking Process Standards for Chaoshan Marinated Goose

Scope

Scope: This document specifies the terms and definitions, raw and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Chaoshan braised goose. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan braised goose. Main technical content: 4. Raw and auxiliary material requirements: 4.1 Raw materials: A whole glossy goose (about 6 kg), 250 g of fatty pork, 1000 g of southern ginger, 300 g of peeled garlic, 150 g of coriander, and approximately 10 L of water. 4.2 Spices: 10 g of Sichuan pepper, 10 g of star anise, 10 g of cinnamon, 3 g of coriander seeds, 3 g of bay leaves, 3 g of licorice, 3 g of cardamom, 3 g of dried tangerine peel, 3 g of cardamom. 4.3 Seasonings: 500 mL of fish sauce, 100 mL of light soy sauce, 800 g of refined salt, 200 g of rock sugar, 250 g of sugar, 100 mL of lard, and 10 mL of sesame oil. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 50 cm diameter braising pot. 6. Production process: 6.1 Preparation work: 6.1.1 Wash and slice the southern ginger and set aside for use. 6.1.2 Wash and dry the glossy goose, and rub it with 400 g of refined salt inside and outside. Stuff 300 g of southern ginger slices into the goose's abdominal cavity. 6.1.3 Fry the Sichuan pepper, star anise, cinnamon, coriander seeds, bay leaves, licorice, cardamom, dried tangerine peel (crushed), etc. in the wok in the order of their flammability, then remove them and pack them in a gauze sauce bag for later use. 6.1.4 Add 100 mL of water to the wok and pour in the braising sauce. Stir over medium heat until the sugar water turns into caramel, then add water to adjust the color of the braising sauce as needed. 6.2 Cooking: 6.2.1 Pour water into the braising pot and boil it. 6.2.2 Add the remaining southern ginger, spice bags, fish sauce, light soy sauce, rock sug

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