T/GDXNCX 005-2020 Hakka Cuisine: Xingning Pork Stomach and Chicken Packaged Cooking Process Standards

Scope

Scope: This standard specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Xingning Pig Stomach Chicken, a Hakka dish. This standard applies to the preparation of Xingning Pig Stomach Chicken, a Hakka dish; Main technical content: 4. Raw materials and requirements 4.1 Raw materials: Approximately a 12-month-old local chicken (about 1,250 grams) and a pig stomach (1 piece), 40 grams of peppercorns, 2,500 grams of soup, 10 grams of ginger, 10 grams of scallions, 250 grams of tapioca flour, and approximately 100 grams of cooking wine. 4.1.2 Seasonings: 15 grams of refined salt and 5 grams of MSG. 4.2 Requirements 4.2.1 Raw materials and seasonings shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 7900, GB/T 8967, SB/T 10416, NY/T 1193, and GB/T 29343. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Select fresh local chickens and pig stomachs aged approximately 12 months. 4.2.4 The pig stomach, as a digestive organ of pigs, often contains mucus and has an odor. It should be properly processed to remove the odor before cooking. Add starch and vigorously knead the pig stomach with both hands. Remove it with a knife and wash it clean for later use. 5. Cooking utensils 5.1 Cooking utensils: Frying pans, steaming baskets, and related tools. 5.2 Utensils: Cutting boards, knives, bamboo skewers, etc. 6. Production process 6.1 Preparation: Add water to the pot, add ginger, scallions, and cooking wine, and boil it to about 80°C. Blanch the prepared whole chicken to remove the fishy smell. Stuff the pepper into the slaughtered, cleaned, and deodorized whole chicken, then stuff the whole chicken into the pig stomach and seal it with bamboo skewers. Pierce a few small holes in the pig stomach surface with bamboo skewers to release air. 6.2 Cooking: 6.2.1 Put the stuff

Development Information

Related Standards