T/LCX 016-2022 Active Group standards

T/LCX 016-2022 Red wine ham production process technical specifications

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

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Basic Information

Standard Code: T/LCX 016-2022

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 Formulations and Raw Material Requirements 4.1 Formulation - Pork elbow: 750g - Choi cabbage core: 400g - Red wine: 750g - Ginger: 50g - Sichuan salt: 2g - Sugar: 20g - Sesame oil: 2g - Cooking wine: 5g - Scallions: 100g - Rendered oil: 1,500g - MSG: 1g - Fermented soybean juice: 50g - Pepper powder: 1g - Star anise: 1 piece - Chicken carcass: 500g - Fresh soup: 2,500g 4.2 Raw Material Requirements 4.2.1 Raw materials and seasonings shall comply with GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 For elbows, it is recommended to use fresh pork elbows with skin and bones, weighing around 750g, followed by rear elbows. 4.2.3 Wine shall meet the requirements of GB/T 15037. 5 Production Process 5.1 Clean the pork elbow of residual hair and place it over a fire to roast until the skin is blistered and charred. Soak it in warm water for 10 minutes. After it swells, scrape and wash it clean and set aside. 5.2 Wash and pound the ginger, and wash and tie the scallions for later use. 5.3 Add water to a pot and place the pork elbow in the soup pot. Simmer for 30 minutes until it is just cooked through. Remove and pat dry. Coat it with fermented soybean juice and cooking wine and set aside. 5.4 Heat a wok over medium heat and add rendered oil. When the oil reaches 180°C (65-70°C), fry the pork elbow until it turns slightly brown and remove. 5.5 Take an aluminum pot with a straight barrel and place the pounded ginger, scallion knots, and chicken carcass on the bottom. Add fresh soup, red wine, salt, and sugar, and season with star anise. Add the fried pork elbow, ensuring it is completely submerged in the sauce. Simmer over medium heat until it boils, skim off the foam, and simmer for about 3 hours, flipping it once or twice during the process. Monitor the amount of sauce to prevent it from boiling dry. 5.6 Arrange the choi cabbage core after trimming and washing, and blanch it in boiling water unti