GB 2757-1981
Replaced
T/GDXNCX 004-2020
Active
Group standards
T/GDXNCX 004-2020 Hakka Cuisine: Xingning Crystal Pork Belly Cooking Process Standards
T/GDXNCX 004-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/GDXNCX 004-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2020-11-15
Implement Date:
2020-11-30
Scope
Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Xingning Crystal Pork Belly in Hakka Cuisine. This standard applies to the preparation of Xingning Crystal Pork Belly in Hakka Cuisine; Main technical content: 4. Raw materials and requirements 4.1 Raw materials and seasonings: - Main ingredients: About 1,000 grams of pork belly with skin, 1,000 grams of taro, and 50 grams of winter melon sugar. - Seasonings: - Fine salt: 10 grams - Rock sugar: 200 grams - Dark soy sauce: 15 grams - Starch: 10 grams - Peanut oil: 2,500 grams (250 grams of oil will be consumed during cooking). - Garnishes: Fresh orange slices: 30 grams; sesame seeds: 10 grams. 4.2 Requirements: - Main ingredients, seasonings, and garnishes must comply with the requirements of GB/T 35883, GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 18186, GB/T 29343, and GB/T 10782. - Processing water must meet the requirements of GB 5749. - Clean the pork belly by scraping and boiling it until just cooked. Using bamboo skewers, prick small holes in the pork skin and apply dark soy sauce to the skin while it's still hot. - Cut the taro into pieces approximately 7 cm long and 2 cm wide, and the winter melon sugar into pieces approximately 7 cm long, 2 cm wide, and 0.2 cm thick on one side and 0.5 cm thick on the other side. 5. Cooking utensils 5.1 Cooking tools: Wok and related accessories. 5.2 Utensils: Cutting boards, knives, stainless steel containers, etc. 6. Production process 6.1 Preliminary processing of ingredients and knife work: - Heat the wok over medium heat and add oil. - Fry the pork belly with skin until the skin turns golden and wrinkled. Remove and rinse under running water to drain the oil. - Heat the wok over medium heat and add oil. - Fry the sliced taro until golden.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced