T/QLY 133-2022 Active Group standards

T/QLY 133-2022 Traditional Qian Cuisine: Guizhou Pork Belly (with Pickled Cabbage Flavor) Cooking Technology Specifications

T/QLY 133-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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/QLY 133-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: Pork belly with skin 300 g. - Dushan sauerkraut 250 g. - Seasonings: Salt 2 g. - Rock sugar 30 g. - Sweet rice wine 15 ml. - Garnishes: Ginger slices 8 g. - Garlic slices 5 g. - Green onion segments 10 g. - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Steaming and stir-frying pans with related equipment. - Tools: Cutting boards, knives, etc. 6. Production process: - Pre-processing: Burn off the bristles on the pork belly with a flame and scorch the skin. Rinse and clean it, then boil it in water until it's cooked through. Remove it, dry the skin with a clean towel, and quickly apply sweet rice wine. Let it cool. - Stir-frying: Heat oil in a wok, add rock sugar and stir until it turns a brownish red with small bubbles. Pour in water to make sugar syrup, then add ginger slices, green onion segments, garlic slices, and salt. Stir-fry the sauerkraut until its aroma fills the air. - Frying: Heat oil in a wok until it reaches 70% of its boiling point. Fry the pork belly coated with sweet rice wine until its surface turns brownish red. Remove it, soak it in water until it's softened, then drain it. Cut the fried pork belly into 8-cm-long and 0.8-cm-thick slices, with the skin facing down. Arrange them in a steaming bowl in the shape of a "book", top with the stir-fried sauerkraut, and steam in a steamer over high heat for about 1 hour until it's soft and chewy. Remove it from the steamer and invert it onto a plate. 7. Packaging: - Packaging containers: Steaming bowls and small serving plates. - Packaging method: Invert the dish. 8. Sensory requirements: - Color: Yellow and bright, with translucent skin color. - Aroma: Intense pork aroma and a strong smell of sauerkraut. - Taste: Sweet and sour with a hint of saltiness, but not greasy. - Textu