T/SGCX 003-2022 Active Group standards

T/SGCX 003-2022 Cocooning Process Specification for Yulian Pig Heads

T/SGCX 003-2022

Publish Date: 2022-01-19 Implement Date: 2022-01-19 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/SGCX 003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2022-01-19

Implement Date: 2022-01-19

Scope

Main technical content: - 1 pork head skin (about 1,500 grams). - Seasonings: refined salt (5 grams), rock sugar (50 grams), light soy sauce (15 grams), dark soy sauce (10 grams), rice wine (10 grams), and 3,000 grams of water. - Seasoning ingredients: ginger slices (5 grams), star anise (10 grams), cinnamon (7 grams), licorice (2 grams), and bay leaves (2 grams). - Requirements: the raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB 2707, GB 2720, GB 2721, GB 2762, GB 4789.1, GB 5009.3, GB 5009.6, GB 5749, GB 31637, GB/T 12729.1, and GB/T 1534 respectively. The cooking water shall comply with the provisions of GB 5749. - Select fresh pork head skins. Blanch the pork head skin in boiling water for a moment, then remove and rinse with water, and drain. Place the pork head skin on a fire to remove the hairs, then wash it in clean water and scrape it clean with a knife.