T/MZFSCX 009-2021 Hakka Cuisine: Golden White Pork Head Skin Cooking Process Specifications

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Raw Materials 4.1.1 One deboned pig head skin weighing approximately 2,000 grams. 4.1.2 Ingredients: - Ginger: 10 grams - Scallions: 10 grams - Red chili peppers: 2 grams - Garlic cloves: 10 grams - White vinegar: 10 grams - Salt: 0.5 grams - Sugar: 1 gram 4.2 Requirements 4.2.1 Use fresh local pork head skins. 4.2.2 Raw materials and ingredients must comply with the provisions of GB 2707, GB 2762, GB 2763, GB 5749, GB 2721, GB 2719, GB/T 317, and NY/T 1193. 4.2.3 Processing water must meet the requirements of GB 5749. 5 Cooking Utensils 5.1 Cooking tools: wok and related accessories. 5.2 Utensils: cutting boards, knives, etc. 6 Production Process 6.1 Preliminary processing of meat materials: - Clean the pig head skin of hairs. - After boiling water in a pot, blanch the pig head skin to remove impurities, then rinse and set aside. 6.2 Cooking: 6.2.1 Add sufficient cold water to the pot, add ginger and scallions, and boil for about 20 minutes. Remove the pig head skin when a chopstick can easily pierce the meat. Remove and cool, then slice and arrange on a plate. 6.2.2 Prepare the dipping sauce: - Chop garlic and chili peppers and add them to a bowl. - Stir in sugar, salt, and white vinegar until well combined, then serve. 7 Packaging 7.1 Packaging containers: round nest plates. 7.2 Packaging method: Place the sliced pig head meat directly on the plate. 8 Quality Requirements 8.1 Appearance: White and translucent. 8.2 Aroma: Fresh pork flavor with a pleasant aroma, and a delicious dipping sauce. 8.3 Texture: Smooth and slippery. 8.4 Consistency: Not greasy but rich in fat.

Development Information

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