Group Standards of the People's Republic of China CN / TUANTI
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T/GDMZCX 054-2024
Scope
Normative References
The following documents are indispensable for the application of this document through normative references. For dated references, only the edition cited applies to the document. For undated references, the latest version (including any amendments) applies.
GB2707 National Food Safety Standard for Fresh and Frozen Livestock and Poultry Products
GB2721 National Food Safety Standard for Edible Salt
GB5749 Hygienic Standards for Domestic Drinking Water
GB/T8937 Edible Animal Fats - Lard
GB/T8967 Monosodium Glutamate (MSG)
GB/T7900 White Pepper
GB/T29343 Tapioca Starch
GB31654 National Food Safety Standard for General Hygiene Specifications in Catering Services
NY/T743 Terminology and Definitions of Green Foods - Leafy Vegetables
Terms and Definitions
There are no terms or definitions to be defined in this document.
Basic Requirements
14.1 Raw Material Requirements
14.1.1 The front blade lean meat, pork liver, and pig intestine must comply with GB2707.
14.1.2 Lard should meet the provisions of GB/T8937.
14.1.3 Edible salt shall conform to GB2721.
14.1.4 Ground pepper should be in accordance with GB/T7900.
14.1.5 Monosodium glutamate (MSG) should comply with GB/T8967.
14.1.6 Wolfberries leaf must meet the requirements of NY/T743.
14.1.7 Starch should conform to GB/T29343.
14.1.8 Processing water shall be in accordance with GB5749.
14.2 Equipment Requirements
14.2.1 Utensils
Soup pot and related tools.
14.2.2 Tools
Chopping board, knives etc.
14.2.3 Sanitation Requirements
Should conform to GB31654.
Cooking Process
15.1 Raw Materials
15.1.1 Main Ingredients
Front blade lean meat 100g, pork liver 20g, pig intestine 30g, wolfberries leaf 30g, drinking water 250g.
15.1.2 Seasonings
Edible salt 2g, ground pepper 0.5g, MSG 0.5g, freshly cooked lard 2g.
15.2 Cooking
15.2.2 Knife Skills and Pre-processing
The front blade lean meat is cut into thin slices measuring 5cm in length, 3cm in width, and 0.15cm in thickness; pork liver is thinly sliced and pig intestines are cut into sections with a coating of wet starch.
15.2.2 Cooking
Boil water until it reaches boiling point in the soup pot. Add slices of meat, pork liver, and pig intestine pieces, bring to boil again. Then add wolfberries leaf, season, and stir in lard. Serve immediately once boiled.
15.3 Serving
15.3.1 Vessel for Serving
Cantonese round bowl.
15.3.2 Method of Serving
Serve in a round bowl.
Characteristics
16.1 Color
The soup is clear with a greenish hue.
16.2 Aroma
Fresh and fragrant.
16.3 Flavor
Deliciously fresh and savory, rich meat flavor.
16.4 Texture
Tender meat and crispy pig intestine.
Optimal Consumption Time
From mixing and serving into the bowl until consumption time should not exceed 10 minutes, with an ideal eating temperature of 65°C (for picture reference see below).
T/GDMZCX 054-2024 history
2024T/GDMZCX 054-2024 Hakka cuisine Third and the cooking process specifications