GB 2757-1981
Replaced
T/GDXNCX 003-2020
Active
Group standards
T/GDXNCX 003-2020 Hakka Cuisine: Xingning Red Braised Pork Cooking Process Standards
T/GDXNCX 003-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/GDXNCX 003-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Food Composite
Publish Date:
2020-11-15
Implement Date:
2020-11-30
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 Xingning Red Braised Pork in Hakka Cuisine. This standard applies to the preparation of Xingning Red Braised Pork in Hakka Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: Approximately 1,250 grams of pork belly with skin. Seasonings: 10 grams of refined salt, 12 grams of MSG, 40 grams of mother wine, 6 grams of red koji powder, and 50 grams of Pearl Braised Wine. Seasoning ingredients: 400 grams of pickles. 4.2 Requirements: Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 1534, GB 1886.19, GB 2707, GB 2721, GB 2762, GB 2763, GB 7096, GB/T
Development Information
Related Standards
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GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced