T/ZZZTR 01-2022 Active Group standards

T/ZZZTR 01-2022 Longzhu County Pig Head Meat Dining Association Group Standard

Publish Date: 2022-05-02 Implement Date: 2022-06-30 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/ZZZTR 01-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-02

Implement Date: 2022-06-30

Scope

Scope: This document specifies the terms and definitions, basic requirements, raw material requirements, and production processes for the preparation of Longzi pork head meat, as well as hygiene requirements during production. This document applies to the processing and production of Longzi pork head meat. **Main Technical Content**: 6. Production Process 6.1 Characteristics of the finished product: Fatty but not greasy, lean but not tough, with slices coated in skin and a fresh, appetizing flavor. 6.1.1 Main Ingredients: Local pork heads (5,000g), and brine (5,000g). 6.1.2 Seasonings: Salt (125g), Sichuan pepper (75g), star anise (100g), ginger (200g), scallions (100g), and garlic (300g). 6.1.3 Mixing: Garlic paste (15g), and brewed vinegar (20g). 6.2 Preparation of Old Broth 6.2.1 Extract deep well water and add it to the brine pot. Bring it to a boil, then add salt, Sichuan pepper, star anise, scallions, and ginger into seasoning bags and simmer for 1 hour. 6.2.2 Skim off any foam during simmering. 6.3 Initial Processing of Pork Heads 6.3.1 Select one unshaved pork head. Place several pieces of pine resin in a pot and heat them until they melt into a liquid. Submerge the entire unshaved pork head in the resin pot until the surface is coated. After cooling, remove the resin and soak it in water. 6.3.2 Use a heated pointed iron to remove hair from the eye sockets, ears, and concave areas. Scrape the surface of the pork head several times with a scraper until all hair is removed. 6.3.3 Use fine sandpaper to polish and clean the blackened or charred areas. Soak the pork head in water for 120–240 minutes before use. 6.3.4 Use an axe to split the pork head in half along the jawline, removing the tongue and brain for later use. 6.4 Brine Cooking 6.4.1 Place the pork head in the old broth pot and boil it for 60 minutes over high heat, then simmer for another 60 minutes. During simmering, continuously skim off foam and floating oil with