T/LCX 028-2022 Active Group standards

T/LCX 028-2022 Spicy sauce pork ribs production process 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 028-2022

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 ribs: 5,000g - Sweet bean paste: 500g - Salt: 100g - Rock sugar: 100g - Spice powder: 15g - Dried chili peppers: 100g - Sichuan peppercorns: 30g - Scallions: 10g - Ginger: 10g - Garlic: 20g - Cooking oil: 1,000g (consumption: 30g) - Sichuan-style baijiu: 300g - MSG: 10g - Fermented soybean juice: 100g 4.2 Raw Material Requirements 4.2.1 Raw ingredients and seasonings must comply with GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Select medium-thick pork ribs for the pork sort. 4.2.3 Use medium-spicy Erjingtiao for the dried chili peppers. 4.2.4 Sichuan-style baijiu must be produced in Luzhou, Sichuan. 5 Production Process 5.1 Preparation 5.1.1 Sauce rib production. Select local pork ribs, remove the spine, cut into 1,000g to 1,500g pieces, wash and remove impurities, then dry. Melt rock sugar and add 150g of Sichuan-style baijiu and spice powder to mix well. Add 20g of salt and Sichuan peppercorns to a pot and stir over heat. Evenly spread the sauce on the ribs, then rub the heated salt and Sichuan peppercorns onto the ribs and place in a pot with a lid for about 6 days (flip the pot once or twice during this period). Remove and hang to dry for about 5 days in a ventilated area. 5.1.2 After mixing the fermented soybean juice with sweet bean paste, evenly spread it on the ribs and hang to dry for about 3 days. Then mix the sweet bean paste again and evenly spread it on the ribs and hang to dry for about 3 days. 5.2 Cooking and Plating 5.2.1 Soak the sauce ribs in warm water for 10 minutes, then rinse and steam in a steamer for 40 minutes. Remove and cool. Take 500g of steamed sauce ribs and cut into 4cm pieces for use. 5.2.2 Heat a wok and add oil. When the oil reaches 150℃ (about 80% heat), fry the sauce ribs until they turn brown and crispy on the surface. Remove and set aside. 5.2.3 Take a tall wine glass and pour in