T/CZCA 022-2022 Active Group standards

T/CZCA 022-2022 Puning vegetable and olive pig lung soup

Publish Date: 2022-12-18 Implement Date: 2022-12-19 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/CZCA 022-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-12-18

Implement Date: 2022-12-19

Scope

Main technical content: 5.2 Cooking 5.2.1 Pre-processing 5.2.1.1 Fill the pig lung with water to make it swell, then gently squeeze out the water. Repeat the process several times to remove blood stains from the pig lung and make it white. Cut it into slices about 6 cm long, 4 cm wide, and 2 cm thick, rinse it clean, and set aside for use. 5.2.1.2 Cut the pig tendon into blocks about 2 cm long, 2 cm wide, and 2 cm thick for use. 5.2.1.3 Blanch the pig tendon in cold water with 15 g of ginger and cooking wine for 1 minute, then remove and rinse it clean. Add the pig lung to the pot and boil for 3 minutes, remove and rinse it clean for use. 5.2.1.4 Wash the olives and cut them in half for use. 5.3 Processing 5.3.1.1 Put the pig lung, pig tendon, olives, and 15 g of ginger into a large soup pot. Add 1000 g of drinking water, cover the lid, and steam in a steamer for 15 minutes over high heat. Then reduce the heat to low and steam for another 30 minutes. Remove the pig lung and olive soup, add salt, and mix well.