T/GDMZCX 016-2019 Specifications for the Cooking Process of Five-Spice Round Hooves

Scope

Scope: This standard specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka Five-Spice Pork Knuckle. This standard applies to the preparation of Hakka Five-Spice Pork Knuckles. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw material: a 500-gram pork knuckle with intact skin. 4.1.2 Seasonings: 5 grams of refined salt, 5 grams of MSG, 10 grams of white sugar, 10 grams of light soy sauce, 20 grams of sesame oil, 10 grams of Sichuan peppercorns, and 2 star anise seeds. 4.1.3 Garnishes: 10 grams of ginger slices and 5 grams of scallions. 4.2 Requirements 4.2.1 Select locally sourced pork knuckles with intact skin. 4.2.2 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 317, GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 8233, GB/T 8967, GB/T 18186, and GB/T 30391, as well as NY/T 1193. 4.2.3 Processing water shall comply with the provisions of GB 5749. 5 Cooking utensils 5.1 Cooking tools: woks, steaming baskets, sand pots, and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Preparation and initial cooking 6.1.1 Boil the pork knuckle until it is soft and just cooked through, then remove it. Brush the pork skin with light soy sauce to add color. 6.1.2 Heat the wok to 180–220°C and fry the pork knuckle until its skin turns bright red and wrinkled. Remove it, blanch it in boiling water, and rinse off the grease with cold water. 6.2 Cooking 6.2.1 Heat the wok, stir-fry the seasonings and garnishes until fragrant, add wine, pour in the soup, and add the prepared pork knuckle. Simmer in a sand pot for 1 hour. 6.2.2 Remove the cooked pork knuckle, cut it horizontally on the meat side without cutting through the skin, place it skin-side down in a bowl, pour on the original

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