T/GZYZC 061-2024 Active Group standards

T/GZYZC 061-2024 Traditional Qian cuisine with pickled spicy pork backstrap

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/GZYZC 061-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Burn off the fat on the buttock meat, remove the bristles and burnt parts, scrape and wash it clean, then boil it in a pot of clear water until it is cooked through. Remove it, drain the water, and cut it into thin slices 5 cm long, 4 cm wide, and 0.15 cm thick. 6.1.2 Wash the scallions and cut them into horse-ear-shaped sections. 6.2 Processing Heat a wok over high heat and add 30 ml of oil. Stir-fry the meat slices until they form a lamp-shaped nest and release oil. Remove them when they are cooked through, then pour out the excess oil. Add ginger slices and garlic slices and stir-fry until fragrant. Add pickled chili peppers to release their aroma and turn the oil red. Add the stir-fried meat slices, pour in fresh soup, season with salt, sugar, and soy sauce, sprinkle in the scallion sections, stir evenly, glaze the oil, and serve on a plate.