T/CZSPTXH 009-2018 9. Chaozhou cuisine beef ball soup (double meat and double tendon) cooking process specifications

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, serving method, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Beef Ball Soup (with Double Meat and Tendons). This standard applies to the preparation of Chaoshan cuisine's Beef Ball Soup (with Double Meat and Tendons). Main technical content: 4. Raw materials and requirements (for one serving): 4.1 Raw materials: - 2 beef balls and 2 tendon balls (specification: 40 balls/500 g) - 200 mL of beef bone broth - 0.5 g of seaweed - 1 g of celery 4.2 Seasonings: - 1 g of garlic oil - 0.5 g of MSG - 5 mL of fish sauce - 0.5 mL of sesame oil - 0.1 g of pepper powder 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm diameter steel pot. 6. Production process: 6.1 Cutting techniques: Cut the celery into minced pieces and set aside. 6.2 Cooking: 6.2.1 Mix the seaweed, celery mince, garlic oil, MSG, and fish sauce to prepare the sauce. 6.2.2 Add the beef balls and tendon balls (about 2.5 cm in size) to the beef bone broth in a large pot and boil them. After simmering for 2 minutes over medium-low heat, remove them and place them in a bowl. Pour 200 mL of beef bone broth over them. 6.2.3 Drizzle sesame oil over the soup and sprinkle with pepper powder to serve. 7. Serving method: Use a 5-inch pointed-foot round bowl (13 cm in diameter). 8. Quality requirements: 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: The color should be elegant and pure. 8.3 Aroma: The aroma should be authentic and natural. 8.4 Taste: The taste should be fragrant and delicious. 8.5 Texture: The texture should be crispy and elastic. 9. Optimal consumption time: It is recommended to consume the dish within 5 minutes after pouring the soup into the bowl, and the serving temperature should be 80°C.

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