GB 2757-1981
Replaced
T/GDMZCX 004-2019
Active
Group standards
T/GDMZCX 004-2019 Hakka Cuisine Red Braised Pork Cooking Process Specification
T/GDMZCX 004-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/GDMZCX 004-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Food Composite
Publish Date:
2019-10-30
Implement Date:
2019-11-30
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 red-braised pork in Hakka cuisine. This standard applies to the preparation of red-braised pork in Hakka cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 750 grams of pork belly with skin. 4.1.2 Seasonings: 6 grams of refined salt, 5 grams of MSG, 10 grams of white sugar, 30 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of pepper powder, 15 grams of rice wine, 3 grams of red koji powder, and 1,000 grams of peanut oil (mainly used for frying pork belly). 4.1.3 Garnishes: 50 grams of garlic, 20 grams of dried squid slices, and 50 grams of soaked mushroom pieces. 4. Requirements 4.2.1 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 317, GB/T 1534, GB 1886.19, GB 2707, GB 2721, GB 2762, GB 2763, GB 7096, GB/T 7900, GB/T
Development Information
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