T/LCX 027-2022 Active Group standards

T/LCX 027-2022 Technical Specifications for the Production Process of Iron Plate Red Wine Char Siu Pork

T/LCX 027-2022

Publish Date: 2022-02-10 Implement Date: 2022-05-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/LCX 027-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main technical content: 4. Formulation and raw material requirements 4.1 Formulation: - Pork skinless three-line meat: 500g - Ginger: 50g - Green onion: 50g - Onion: 50g - Red wine: 200g - Soy sauce: 10g - Oyster sauce: 20g - Thirteen-spice powder: 5g - Char siu sauce: 50g - Salt: 5g - Lotus root: 100g - White sugar: 5g - Vinegar: 10g 4.2 Raw material requirements 4.2.1 Raw ingredients and seasonings shall comply with the provisions of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Pork: Select fresh three-coin meat from farm-raised pigs aged 6 to 8 months. 4.2.3 Red wine: Use 14-degree red wine. 4.2.4 Char siu sauce: Use Lee Kum Kee Char Siu Sauce from Guangdong. 5 Production process 5.1 Pre-processing 5.1.1 First, wash and peel the meat, then dry it and cut it into strips 5cm long, 3cm wide, and 3cm thick. 5.1.2 Clean and slice the ginger. Wash and cut the green onion into sections, and cut the onion into pieces and crush it. After removing the leaves and stems of the lotus root, cut it into fine shreds. 5.1.3 Place the meat strips in a bowl, add salt, char siu sauce, red wine, soy sauce, and oyster sauce, and mix well. Then add the ginger slices, green onion sections, and onion pieces and mix them repeatedly. Spread them out and place them in the refrigerator for 30 minutes. Remove the ginger slices, green onion sections, and onion pieces and arrange the meat strips for use. 5.2 Cooking and plating 5.2.1 Thread the meat strips onto skewers. Brush the baking tray clean and preheat it in the oven at a bottom heat of 180℃. Then brush the tray with salad oil and sear it. After the tray is seared, add the meat strips and evenly brush them with a little red wine. Bake them in the oven at a bottom heat of 180℃ for 20 minutes, then remove them. 5.2.2 Flip the meat and brush it with a little red wine again. Return it to the oven at 180℃ and continue to bake for 15 minutes. When the outside of the meat strips is glossy