T/QLY 064-2022 Active Group standards

T/QLY 064-2022 New Pai Qian Cuisine: Guidelines for Cooking the Crispy Roasted Pig from Jiang County

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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/QLY 064-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - A fragrant pig (8 kg) - Seasoning: 50 g of salt, which must comply with GB 2721 standards. - Five-spice powder: 25 g. - Five-spice chili powder: 100 g. - Rice wine: 150 mL, which must comply with NY/T 1885 standards. - Ginger: 100 g, which must comply with GB/T 30383 standards. - Processing water: which must comply with GB 5749 standards. 5. Cooking equipment and tools: - Charcoal fire oven and related equipment. - Tools: cutting boards, knives, etc. 6. Production process: - Preliminary processing: After slaughtering the fragrant pig, remove the internal organs, extract the pig's vertebrae and thigh bones; split open the pig's head to remove the brain and skull, then cut it into shape, rinse off blood stains, and drain the water. - Marinate the pork with crushed ginger mixed with water, rice wine, salt, and five-spice powder for 30 minutes. - Processing: Secure the marinated pork with special forks. Place it in a charcoal fire oven to bake until the surface turns golden brown and a crispy crust forms. Remove it and place it in an open oven to bake for 30 minutes until it turns dark brown and exudes oil. Cut it into pieces, arrange them on a plate, and serve with five-spice chili powder for dipping. 7. Packaging: - Packaging container: round plate. - Packaging method: stacked. 8. Sensory requirements: - Color: reddish-brown on the outside and yellow on the inside. - Aroma: a sweet and fragrant smell with a rich pork flavor. - Taste: crispy and fragrant upon biting, with a lingering aftertaste. - Texture: thin, crispy, and fragrant skin with a satisfying chewiness. 9. Best consumption time: After removing from the heat and arranging on a plate, it is best to consume within 20 minutes. The optimal serving temperature is 47°C to 75°C.