T/CZSPTXH 136-2020 Chaoshan Cuisine - Dry-Roast Goose Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Guangzhou-style Dry-Roasted Goose. This document is applicable to the preparation of Guangzhou-style Dry-Roasted Goose. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw material: One black-brown goose (about 2 kg), 50 g of galangal, 20 g of cornstarch. 4.2 Seasonings: 200 mL of soy sauce, 50 g of rock sugar, 50 g of refined salt, 50 mL of cooking wine, 5 g of MSG, 1 g of pepper powder, 1 kg of lard (actual consumption about 300 g), 5 g of cinnamon, 5 g of star anise, 5 g of licorice, and 100 mL of plum sauce. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot and a brine pot. 6. Production process 6.1 Preparation work 6.1.1 Fry the cinnamon, star anise, and licorice to release their aroma and pack them in a gauze bag. 6.1.2 Wash and slice the galangal. 6.2 Cooking 6.2.1 Open the black-brown goose, remove its internal organs, and wash it. Place it in the brine pot with the galangal, soy sauce, rock sugar, refined salt, and seasoning bag, as well as 200 mL of water. Boil it over high heat for 1 hour, then simmer it over low heat for 30 minutes until it is cooked through. Remove and dry it. 6.2.2 Remove the goose meat and cartilage and coat the meat with cornstarch for later use. 6.2.3 Heat the wok and add lard. When the oil temperature reaches about 180 ℃, fry the cartilage and meat separately until they turn golden brown. Fry the bones first and then the meat. Immediately pour them into a colander to drain the oil and set aside for use. 6.2.4 Portioning: Place the cartilage in a plate, and slice the goose meat (specifications: about 8 cm long, 6 cm wide, and 0.5 cm thick) to cover the cartilage. Drizzle with pepper oil (peppers ar

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