T/QLY 040-2023
Specification for Cuisine Craftsmanship of Braised Sansui Duck-Guizhou Cuisine in Vogue (English Version)

Std & Spec
Standard No.
T/QLY 040-2023
Language
Chinese, Available in English version
Release Date
2023
Published By
Group Standards of the People's Republic of China
Lastest
T/QLY 040-2023
Scope
Production process 6.1 Main ingredient processing 6.1.1 Slaughter and remove the feathers from the shelduck; empty out the internal organs from the hind abdomen and wash them; soak them in clean water to remove the blood and fishy smell. 6.1.2 Wash all the spices with clean water to remove dust and control the water; add a little white wine and stir to evaporate; tie the spices with white gauze and put them into the soup pot; pour in clean water, break the pork bones and add ginger pieces , scallions, boil, skim off the foam; add salt, dark soy sauce, cooking wine, and sugar to make brine. 6.2 Cooking: Put the cleaned duck into a brine pot, cook it slowly over a slow fire until the flavor of the brine soaks into the duck body, take it out from the heat, let it cool and cut it into pieces.

T/QLY 040-2023 history

  • 2023 T/QLY 040-2023 Specification for Cuisine Craftsmanship of Braised Sansui Duck-Guizhou Cuisine in Vogue



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