T/GLCX 008-2023 Active Group standards

T/GLCX 008-2023 Yangshuo Tianluo Brewery Cooking Process Specifications

T/GLCX 008-2023

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 008-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. It is recommended to use snails produced in the Guilin region, which should comply with the requirements of GB 2762 and GB 2733. 2. It is recommended to use pork belly with a fat-lean ratio of 7:3, which should comply with the requirements of GB 2707. II. Process flow: Raw material processing - preparation - fermentation - cooking. III. Main production process: 1. Fermentation: Add snail meat, perilla seeds, mint seeds, ginger seeds, scallion whites, and salt to the well-mixed pork filling and mix thoroughly. Then place it in the refrigerator for 2 hours. Stuff the prepared filling into the snails, preferably filling 60% of the abdominal cavity. 2. Cooking: Steam the snails in a steamer for 6 minutes, or stir-fry them in oil until cooked. Heat a wok with oil, add scallions, ginger slices, and garlic cloves to stir-fry until fragrant. Add the steamed snails, pour in wine, and season with seasonings until they are well-seasoned and the sauce is reduced. Sprinkle with scallions, thicken the sauce, and drizzle with oil to finish.