T/GDMZCX 017-2019 Sweet lamb cooking process specifications

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 Songkou Sweet Mutton in Hakka cuisine. This standard applies to the preparation of Songkou Sweet Mutton in Hakka cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 750 grams of goat meat, 1000 grams of Hakka mother wine, 100 grams of dates, 100 grams of Codonopsis pilosula, and 50 grams of angelica. 4.1.2 Seasonings: 3 grams of refined salt, 50 grams of rock sugar, and an appropriate amount of peanut oil. 4.1.3 Seasoning ingredients: 50 grams of ginger slices. 4.2 Requirements 4.2.1 Select local goat meat and homemade mother wine. 4.2.2 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 5835, GB/T 35883, NY/T 1193, and DBS 44/002. 4.2.3 Processing water shall comply with the provisions of GB 5749. 5. Cooking utensils 5.1 Cooking utensils: woks, sand pots, and related tools. 5.2 Utensils: cutting boards, knives, etc. 6. Production process 6.1 Preparation: Blanch the mutton in boiling water to remove blood stains and drain the water. 6.2 Cooking: Heat oil in a wok, sauté ginger slices until fragrant, add mutton and stir-fry until dry and fragrant. Add mother wine, dates, Codonopsis pilosula, and angelica, and seasonings. After boiling, transfer to a sand pot and simmer for 1.5 hours until the mutton is tender. 7. Packaging 7.1 Packaging utensils: sand pots. 7.2 Packaging method: Place the cooked mutton in the sand pot immediately after cooking. 8. Quality requirements 8.1 Color: Dark red and clear and glossy. 8.2 Fragrance: The fragrance of mother wine and mutton should be prominent. 8.3 Taste: The mutton should have a subtle sweet wine flavor and not be greasy or fatty. The mutton should be fragrant and de

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