T/CZSPTXH 145-2020 The cooking process specifications for Chessiu cuisine with cheese and mashed yam puree

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Cheese Baked Taro Puree" in Chaoshan cuisine. This document is applicable to the preparation of "Cheese Baked Taro Puree" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials and seasonings 4.1.1 Raw materials: 500g peeled taro flesh. 4.1.2 Seasonings: 50g grated cheese, 150g white sugar, 50g butter, 100mL pure milk. 5. Cooking utensils 5.1 Cooking tools: frying pan and related tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 5.3 Oven and 210mL aluminum foil bowls. 6. Production process 6.1 Knife work: Cut the taro horizontally into 2cm-thick slices, steam them over medium heat, and press them into puree. 6.2 Cooking: 6.2.1 Add white sugar to milk and boil until it dissolves. Add melted butter and stir until the taro puree is evenly mixed to form taro mash. 6.2.2 Divide the taro mash into 80g-sized patties and place them in aluminum foil bowls, sprinkle with grated cheese. 6.2.3 Place the cheese taro mash in the oven and bake at 220℃ until the cheese melts and turns golden brown. Remove and serve on a plate. 7. Packaging: Use a 5-inch round plate for packaging. 8. Quality requirements 8.1 Color: Golden with a slight burnt appearance. 8.2 Aroma: A strong milky fragrance. 8.3 Flavor: Cheese stringiness, sweet but not greasy. 8.4 Texture: Smooth and delicate. 9. Optimal consumption time: It is recommended that the dish be served within 15 minutes after removal from the oven, and the serving temperature should be no less than 60℃ (see Appendix A for dish pictures).

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