T/GXAS 634-2023 Bobai White Cut Pork Hand Making Technical Specifications

Scope

Scope: This document defines the terms and definitions related to the production of white-cut pork feet in Bobai, establishes the process of making white-cut pork feet in Bobai, stipulates the operating instructions for each stage of the process, including the selection of main and auxiliary materials, initial processing, white soaking, rapid cooling, draining, temperature control, cutting and plating, and the preparation of characteristic seasonings, as well as the requirements for the sensory quality of the finished product. It also describes the method of tracing the information of the production process. This document is applicable to the production of white-cut pork feet in Bobai, a specialty of the Hakka cuisine in Bobai. Main technical content: This document defines the terms and definitions related to the production of white-cut pork feet in Bobai, establishes the process of making white-cut pork feet in Bobai, stipulates the operating instructions for each stage of the process, including the selection of main and auxiliary materials, initial processing, white soaking, rapid cooling, draining, temperature control, cutting and plating, and the preparation of characteristic seasonings, as well as the requirements for the sensory quality of the finished product. It also describes the method of tracing the information of the production process. This document is applicable to the production of white-cut pork feet in Bobai, a specialty of the Hakka cuisine in Bobai.

Development Information

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