T/YCXCYHYXH T/YCCY011-2023 Active Group standards

T/YCXCYHYXH T/YCCY011-2023 Yangcheng pig head meat production specifications

Publish Date: 2023-12-11 Implement Date: 2023-12-12 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/YCXCYHYXH T/YCCY011-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-11

Implement Date: 2023-12-12

Scope

Main technical content: 1. Heat a pot over medium-high heat and add cold water to cover the ingredients. After the water boils, reduce the heat to low and continue to cook for 10 minutes, skimming off the foam during this time and removing the ingredients to rinse and set aside. 2. In another pot, add the rinsed ingredients and cover them with cold water. After the water boils, turn the heat to medium and cook for 80 minutes. Skim off the oil from the soup during this time and remove the pork head and tail first to debone and set aside according to the cooking time of the ingredients. Next, boil the pork tongue and pork ears for another 10 minutes, then remove and cut them into 3cm-wide and 5cm-long pieces. Finally, boil the pork trotters for 30 minutes and remove to debone and set aside. Reserve 1000ml of the original soup. 3. Add the prepared ingredients to the original soup, add salt and Sichuan pepper water, and simmer over low heat. Skim off the oil during this time (stir constantly to prevent the soup from sticking to the pot). After it boils, remove from the heat and add minced ginger to mix well. After cooling to 80°C, add chopped scallions and mix again. Pour into a suitable container and let it sit for 24 hours to cool and set.