T/CZSPTXH 199-2022 Active Group standards

T/CZSPTXH 199-2022, Guidelines for the Cooking Process of Chaozhou Cuisine with Clear Koi Fish and Shrimp

T/CZSPTXH 199-2022

Publish Date: 2022-06-30 Implement Date: 2022-06-30 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 199-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-06-30

Implement Date: 2022-06-30

Scope

Scope: This document specifies the raw materials and requirements, cooking utensils, preparation process, serving method, quality standards, and optimal consumption time for the cooking process of "Clear Koi Shrimp" in Chaoshan cuisine. This document applies to the preparation of "Clear Koi Shrimp" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 12 fresh shrimp (about 300g), 200g chicken breast, 300g fresh shrimp meat. 4.2 Auxiliary materials: 50g water chestnut meat, 24 green peas, 1 wet mushroom, 1 celery stalk, 1 small red pepper, 2 egg whites, 20g scallions, 20g ginger, 5g dragon tongue mushroom, 1000mL chicken broth. 4.3 Seasonings: 10g salt, 7g MSG, 1g pepper powder, 10mL cooking wine. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32cm-diameter steel pot. 6. Preparation process T/CZSPTXH 199—202226.1 Preparation work 6.1.1 Cut the white fat into minced pieces; cut the water chestnut into minced pieces and squeeze out the excess water. Cut the scallions and ginger into large pieces and crush them. 6.1.2 Cut the wet mushroom into thin slices to make 12 mushroom strips, blanch the celery stalk and cut it into 12 strips of the same length as the shrimp body, cut the tip of the red pepper into thin circles, and cut the remaining pieces into 12 strips of the same length as the celery. Then cut the cooked ham into triangles for later use. 6.1.3 Remove the shrimp veins and mince the shrimp meat. Pound it into shrimp paste. Cut the chicken breast into thin slices, soak them in water for 5 minutes to remove the blood, then mince them. Add 1 egg white, 5g MSG, and 5g fine salt to the shrimp paste and chicken paste, and mix them well for later use. 6.1.4 Peel the fresh shrimp (retain the tails), cut them open at the waist, remove the shrimp veins, and lightly pat the shrimp to loosen the tendons before flattening the shrimp body. Marinate them with ginger,