T/GLCX 008-2018 Active Group standards

T/GLCX 008-2018 Yangshuo Tianluo Brewery Cooking Process Specification

T/GLCX 008-2018

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 008-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. It is recommended to use snails produced in Guilin, which should comply with the requirements of GB 2762 and GB 2733. 2. It is recommended to use pork belly with a fat-lean ratio of 7:3, which should comply with the requirements of GB 2707. II. Processing flow: Primary and auxiliary raw materials processing - preparation - fermentation - cooking. III. Main production process: 1. Fermentation: Add snail meat, perilla seeds, mint seeds, ginger seeds, scallion whites, and salt to the well-mixed pork filling and mix thoroughly. Then place it in the refrigerator for 2 hours. Stuff the prepared filling into the snails along the shell opening, filling about 60% of the abdominal cavity. 2. Cooking: Steam the snails in a steamer for 6 minutes or fry them in oil until cooked. Heat a wok with oil, add scallions, ginger slices, and garlic cloves to stir-fry until fragrant. Add the steamed snails, pour in cooking wine, and season with seasonings until the flavors are well absorbed and the sauce is reduced. Sprinkle with scallions and thicken with starch water. Drizzle with sesame oil to finish.