T/GDMZCX 003-2019 Cooking Process Specifications for Pork Belly with Preserved Vegetables

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Mei Cai Duck Meat in Hakka Cuisine. This standard applies to the preparation of Hakka Cuisine Mei Cai Duck Meat. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: 1,000 grams of pork belly (rib meat) with skin, 150 grams of dried Mei Cai. 4.1.2 Seasonings: 5 grams of refined salt, 20 grams of white sugar, 15 grams of dark soy sauce, 10 grams of oyster sauce, 5 grams of starch, 5 grams of Hakka Mother Wine, and 2,000 grams of peanut oil (50 grams of oil). 4.1.3 Seasoning ingredients: 15 grams of ginger puree, 10 grams of garlic. 4.2 Requirements 4.2.1 Main ingredients, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 317, GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 8967, GB/T 18186, GB/T 21999, and GB/T 29343, as well as NY/T 1193 and DBS 44/002. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Clean the pork belly and boil it until just cooked. Remove it and, while it is still hot, apply dark soy sauce to the skin side of the pork belly and fry it until the skin becomes bubbly and wrinkled, turning golden brown. Rinse it with running water and drain the oil. 4.2.4 Soak the Mei Cai in cold water until it softens, then rinse and chop it finely. 5 Cooking utensils 5.1 Cooking utensils: wok and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Preliminary processing and knife work of the meat 6.1.1 Heat the wok over medium heat, add oil, and fry the pork belly with skin until the skin side turns golden brown and wrinkled. Remove the pork belly, rinse it with running water, and drain the oil. 6.1.2 Cut the cooled pork belly into long strips about 8 cm long, 4 cm wide, and 0.5 cm thick. 6.2 Cooking 6.2.1 Sti

Development Information

Related Standards