T/JFCH 1122-2022
Cooking technical specification for Jiangyou fat sausage hot dish braised fat sausage (English Version)

Standard No.

T/JFCH 1122-2022

Language

Chinese, Available in English version

Release Date

2022

Published By

Group Standards of the People's Republic of China

Latest

T/JFCH 1122-2022

Scope

This standard applies to braised pork intestines made from pig intestines, supplemented with one or more of drinking water, animal fats, bean paste, cooking wine, ginger, chicken essence, monosodium glutamate, soy sauce, and pepper. After raw material pretreatment, Braised pork sausage made by blanching, cutting, toppings and frying.

T/JFCH 1122-2022 history

• 2022 T/JFCH 1122-2022 Cooking technical specification for Jiangyou fat sausage hot dish braised fat sausage