T/CZSPTXH 229-2022, Specifications for the Cooking Process of Chaozhou Dried Scallop and Radish Soup

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan dried scallop and radish soup. This document is applicable to the preparation of birthday Chaoshan dried scallop and radish soup. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 50 g of dried scallops, 600 g of white radish, 150 g of pork lean meat, and 5 g of celery. 4.1.2 Seasonings: 2 g of MSG, 0.5 g of pepper powder, 1 g of salt, and 750 mL of clear soup. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work T/CZSPTXH 229—20222 Cut the white radish in half, then use a ball-shaped scoop to dig out small balls with a diameter of 3 cm; chop the celery and slice the pork lean meat thinly into large pieces. 6.2 Cooking 6.2.1 Heat water in a wok over medium heat and blanch the pork lean meat and white radish, then rinse them with cold water. 6.2.2 Place the white radish, dried scallops, and pork lean meat in a large steamer, add clear soup, and steam for 30 minutes over medium heat. After removing the pork lean meat, season with MSG, pepper powder, and salt, and add chopped celery to finish. 7. Packaging Use a 10-inch steamer for packaging. 8. Quality requirements 8.1 Color: White and clear soup color. 8.2 Fragrance: Pleasant fragrance. 8.3 Taste: Fresh and clear taste. 8.4 Texture: Soft and tender radish. 9. Optimal consumption time It is recommended to consume the dish within 10 minutes after it is taken out of the wok, and the optimal serving temperature is 60 °C (see Appendix A for dish pictures).

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