T/GDMZCX 005-2019 Hakka Cuisine Stir-fried Pork Intestine Cooking Process Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka-style stir-fried pork intestines. This standard applies to the preparation of Hakka-style stir-fried pork intestines. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Fresh pork intestines: 500 grams 4.1.2 Seasonings: Fine salt: 3 grams, MSG: 6 grams, white sugar: 3 grams, light soy sauce: 5 grams, pepper powder: 2 grams, starch: 35 grams, and peanut oil as needed. 4.1.3 Garnishes: Tomatoes: 30 grams, a small amount of fried soybeans. 6. Production process 6.1 Knife skills and preliminary processing 6.1.1 Cut the cleaned large pork intestines into 5-centimeter sections and marinate with fine salt, MSG, and starch. 6.1.2 Cut the water spinach and tomatoes into thick slices and set aside. 6.1.3 Boil water in a large pot, blanch the water spinach and tomatoes, then remove and blanch the pork intestines. After removing, add the fried soybeans and set aside. 6.2 Cooking 6.2.1 Heat oil in a wok until it reaches 60% of its boiling point, then fry the pork intestines until they turn golden brown and remove them, draining the oil. 6.2.2 Heat a clean wok, sauté the water spinach for a while, add a small amount of water, light soy sauce, MSG, white sugar, and pepper powder, then stir in the fried pork intestines, thicken the sauce, add finishing oil, and serve. 8. Quality requirements 8.1 Appearance: Complete and beautiful shape, with a white and glossy color and a distinct sauce color. 8.2 Aroma: A strong wok-fried aroma and a pronounced fried flavor. 8.3 Taste: A salty and savory flavor with a rich sauce aroma and a refreshing taste. 8.4 Texture: Crispy and tender, with a warm aftertaste.

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