T/MZFSCX 008-2021 Hakka Cuisine - Lufeng Sand Blown Pork Skin Cooking Process Standards

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: - Sand-blasted pork skin: 200 grams - Broth: 500 grams 4.1.2 Ingredients: - Shrimp: 10 grams - Mushrooms: 10 grams - Garlic cloves: 10 grams - Ginger: 5 grams - Scallions: 10 grams - Red chili peppers: 5 grams 4.1.3 Seasonings: - Chicken bouillon: 0.5 gram - Soy sauce: 5 grams - Salt: 2 grams - MSG: 0.5 gram - Cooking wine: 3 grams - Pepper powder: 3 grams - Sesame oil: 10 grams 4.2 Requirements 4.2.1 Raw materials, ingredients, and seasonings shall comply with the provisions of GB 2762, GB 2763, GB 2721, GB/T 8967, GB/T 18186, GB/T 8233, GB/T 7900, NY/T 2783, GH/T 1013, SC/T 3204, SB/T 10415, and SB/T 10416. 4.2.2 Processing water shall comply with the provisions of GB 5749. 5 Cooking utensils 5.1 Cooking tools and accessories 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Pre-processing: - Soak the sand-blasted pork skin in cold water for about an hour until it becomes soft. Rinse and cut it into strips about 8 cm long and 5 cm wide for later use. 6.2 Cooking: 6.2.1 Add the soaked pork skin to a pot of cold water, along with ginger, scallions, and cooking wine. Heat and cook until the pork skin is fully cooked. Remove and rinse under cold water. 6.2.2 Heat a small amount of oil in a wok. Add garlic cloves, ginger, shrimp, and mushrooms to stir-fry until fragrant. Add the pork skin and pour in broth to simmer for 15 minutes. Add scallions, red chili peppers, and seasonings to stir-fry for a few seconds. 7 Packaging 7.1 Packaging vessel: clay pot. 7.2 Packaging method: directly transfer the cooked pork skin into the clay pot. 8 Quality requirements 8.1 Color: golden yellow. 8.2 Flavor: sweet and fragrant. 8.3 Taste: The pork skin fully absorbs the essence of the ingredients and broth, with a delicious flavor. 8.4 Texture: crispy and soft pork skin.

Development Information

Related Standards