T/CZSPTXH 287-2024 Active Group standards

T/CZSPTXH 287-2024 Chaozhou cuisine and Chaoshi Feilierou cooking process standardization

Publish Date: 2024-09-25 Implement Date: 2024-09-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 287-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the preparation of Chaoshan cuisine - Chaoshan Ferrero Rocher Cake. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan Ferrero Rocher Cake. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 12 cooked quail eggs, 50 g of almond slices, 50 g of peanut slices, 150 g of flour, and 1 egg. 4.1.2 Seasonings: 200 g of white sugar, 30 g of cornstarch, 3 g of aluminum-free baking powder, 1 g of salt, and 600 mL of blended oil. 4.2 Requirements 4.2.1 Peel the cooked quail eggs and place them in a bowl with 5 g of dry cornstarch, then evenly coat them with the cornstarch. 4.2.2 Prepare the crispy batter: Mix 25 g of flour and cornstarch, baking powder, salt, 20 mL of blended oil, and 100 mL of water with an egg until well combined. 5. Cooking utensils 5.1 Pottery: Steamer, frying pan, and related tools. 5.2 Utensils: Cutting board and knives. 6. Production process 6.1 Cooking 6.1.1 Wash the frying pan and heat it over medium heat. Add blended oil and fry the almond slices and peanut slices until they are crispy and golden. Remove them and crush them in a bowl. 6.1.2 Heat the frying pan over high heat and add blended oil. When the oil temperature reaches 150 ℃, remove the pan from the heat or turn off the fire. Dip each quail egg coated with dry flour into the crispy batter and fry until they are set. Then fry them again at 180 ℃ until they are golden. Remove them and drain the oil. 6.1.3 Add white sugar and 100 mL of water to the cleaned frying pan and heat it over low heat. Pay attention to the changes of the syrup during heating. When the syrup turns amber, quickly add the fried quail eggs to the syrup and coat them evenly with the syrup. Place them on the prepared crispy almond and peanut crumbs, rol