T/GZYZC 080-2024 Active Group standards

T/GZYZC 080-2024 Fashionable Qian Cuisine, Xingyi Sour Meat

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/GZYZC 080-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Select free-range pork belly and wash it. Blanch it in boiling water until the skin turns pale, then remove it. Use a knife to scrape off the surface layer and wash it again. 6.1.2 Place the cleaned pork belly in a pot of cold water, bring it to a boil, skim off the foam, add salt, and cook until it is just done. Drain it and cut it into approximately 30-gram square pieces for later use. 6.2 Processing 6.2.1 Heat a wok over high heat and add oil. When the oil is 60% heated, stir-fry the pork belly pieces until they are slightly charred on the surface. Pour off the excess oil. 6.2.2 Place a clay pot over medium heat. Add fresh soup, ginger slices, and scallions. Add the stir-fried pork belly pieces, bring it to a boil, skim off the foam, add salt and brown sugar, and then turn the heat to low.