T/GDMZCX 027-2019 Sour Burnt Pork Cooking Technology Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka-style crispy roast pork. This standard applies to the preparation of Hakka-style crispy roast pork. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw pork 300g, melon slices 50g, flour 150g, egg 1, and water 100g. 4.1.2 Seasonings: 150g white sugar and 1000g cooking oil (with 30g oil consumption). 4.1.3 Seasoning ingredients: 15g scallions. 4.2 Requirements 4.2.1 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 317, GB 2707, GB 2715, GB 2749, GB 2762, GB 2763, GB/T 10782, and SB/T 10292. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Select fresh meat materials. 4.2.4 Pay attention to controlling the frying temperature. 5 Cooking utensils 5.1 Cooking utensils: wok and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Knife work and pre-processing 6.1.1 Boil the raw pork and cut it into mandarin duck-shaped pieces. Insert the melon slices into the pork. 6.1.2 Mix flour, egg, and water to make egg batter. Coat each piece of pork evenly with the egg batter. 6.2 Cooking 6.2.1 Fry the egg-coated pork pieces in a wok until they turn golden brown, then remove them. 6.2.2 Heat the wok, add white sugar and a small amount of water, and simmer over low heat until the mixture becomes half-sugar and half-slurry with needle-like bubbles. Add the fried pork pieces and stir quickly. Sprinkle with scallions and serve. 7 Packaging 7.1 Packaging utensils: oval plates. 7.2 Packaging method: arrange the cooked crispy roast pork neatly on the plate. 8 Quality requirements 8.1 Color: golden and shiny. 8.2 Fragrance: the fragrance of the egg batter and the pork fragrance blend together, with a rich aroma. 8.3 Taste: a blend

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