T/GLCX 018-2024 Grilled crispy pot roast production technical specification in Guilin

Scope

Scope: This document defines the terms and definitions of Guilin Crispy Deep-Fried Pork, stipulates the requirements for raw materials, production processes, quality standards, production site requirements, and archival records. This document applies to the preparation of Guilin Crispy Deep-Fried Pork dishes. Main Technical Content: 3.1 Guilin Crispy Deep-Fried Pork - Main raw material: Skinless pork neck meat that meets the requirements of GB 2707 and GB/T 17236. - Auxiliary ingredients: Ginger, scallions, and garlic. - Seasonings: Rice vinegar, edible salt, and Sanhua rice wine. - After preliminary cooking, the pork is coated with edible salt and rice vinegar and deep-fried in oil to achieve a crispy skin and fragrant meat. - It can be sliced or diced for direct consumption, or served with seasonings. 4 Raw Material Requirements 4.1 Main Ingredients 4.1.1 Pork neck meat shall comply with the requirements of GB 2707 and GB/T 17236. 4.2 Auxiliary Ingredients 4.2.1 Sanhua wine shall comply with the requirements of GB/T 10781.3. 4.2.2 Scallions shall comply with the requirements of GB 2762 and GB 2763. 4.2.3 Ginger shall comply with the requirements of GB/T 30383. 4.3 Seasonings 4.3.1 Vegetable oil shall comply with the requirements of GB 2716. 4.3.2 Edible salt shall comply with the requirements of GB 2721. 4.3.3 Rice vinegar shall comply with the requirements of GB 2719. 5 Production Process 5.1 Production Flow The production process of Guilin Crispy Deep-Fried Pork is shown in Figure 1. - Material selection and processing - Preliminary cooking - Frying - Slicing and plating 5.2 Processing Techniques 5.2.1 Material Selection Select a pork neck with skin, 500 g in weight, and 6 cm thick. 5.2.2 Processing - Remove lymph nodes and wash with clean water, then remove the hair. - Slice ginger and cut scallions into 12-cm segments for later use. 5.2.3 Preliminary Cooking - Place ging

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