T/GDMZCX 011-2019 Shejiang Tianlu Hotpot Cooking Technique Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Shejiang Tianlu Pot in Hakka Cuisine. This standard applies to the preparation of Shejiang Tianlu Pot in Hakka Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: - 750 grams of Tianlu snails - 200 grams of pork belly - 150 grams of pork lung - 150 grams of pork sausage - 50 grams of pork liver - 100 grams of bitter melon - 100 grams of Shitan pickles - 50 grams of soybeans - 200 grams of pork bone - 1,500 grams of soup - 10 grams of Jinbuhuan 4.1.2 Seasonings: - 5 grams of refined salt - 3 grams of MSG - 2 grams of pepper powder - Sufficient peanut oil 4.1.3 Seasoning ingredients: - 20 grams of minced garlic - 10 grams of ginger slices - 10 grams of ginger paste - 5 grams of scallion 4.2 Requirements 4.2.1 Select fresh, high-quality, naturally grown local Tianlu snails with unpolluted water quality. 4.2.2 Soak the Tianlu snails in clean water for several days to remove impurities. 4.2.3 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 317, GB 1352, GB 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 7900, GB/T 8967, GB/T 18186, NY/T 963, and NY/T 1193. 4.2.4 Processing water shall comply with the provisions of GB 5749. 4.2.5 Mix minced ginger, garlic, and scallion, add soy sauce, and pour in boiling oil to prepare a dipping sauce, which will be served after the dish is cooked. 5 Cooking utensils 5.1 Cooking tools: wok, clay pot, and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Knife work and cooking preparation 6.1.1 Cut off the internal organs of the Tianlu snails with pliers or large scissors, blanch them, drain the water, and set a

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