T/CZSPTXH 252-2023 Chaozhou cuisine and the cooking techniques for exquisite bird's nests have standardization procedures

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the culinary techniques of "Jinxiu Jia Bird" in Chaoshan cuisine. This document applies to the preparation of "Jinxiu Jia Bird" in Chaoshan cuisine. Main technical content: 4. Raw material requirements: 4.1 Raw materials: - Duck carcass (about 1000 g): 1 piece - Fresh shrimp meat: 250 g - White fat meat: 50 g - Water chestnut meat: 50 g - Egg: 1 piece - Cooked ham powder: 10 g - Ginger: 20 g - Scallion: 20 g - Broth: 80 mL 4.2 Seasonings: - Edible salt: 7 g - MSG: 5 g - Pepper powder: 1.5 g - Cornstarch: 8 g - Cooking wine: 15 mL - Edible oil: 30 mL - Sesame oil: 1 mL 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookingware: It is recommended to use a steamer and a wok. 6. Production process: 6.1 Preparation work: 6.1.1 Start from the back of the duck and proceed with deboning. Flatten the duck meat and incise decorative patterns. 6.1.2 Crush the ginger and scallion, add 2 g of MSG and 3 g of edible salt, and juice them into the duck meat and skin for marinating. 6.1.3 Cut and drain the water from the water chestnut. Cut the white fat meat into minced pieces. 6.1.4 Pound the shrimp into shrimp paste and add 2 g of MSG, 3 g of edible salt, and 1 g of pepper powder. Mix well, add half an egg white, ham powder, and 5 g of cornstarch, then mix and knead into a paste. Finally, add the white fat meat mince and mix well. 6.1.5 Coat the bottom of the plate with edible oil, remove the marinated duck meat and arrange it skin-side down on a large plate. Spread the mixed shrimp paste evenly on the duck meat, then dip the surface in egg white and smooth it out. 6.2 Cooking: 6.2.1 Put the plate with the meat into the steamer and steam for 8 minutes until cooked, then remove and filter the original broth

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