T/GDMZCX 002-2019 Mung bean curd cooking process specifications

Scope

Scope: This standard specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka-style "braised tofu". This standard applies to the preparation of Hakka-style braised tofu. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: young tofu cut into small pieces (32 pieces), 300g pork belly, 100g dried fish, 100g crucian carp meat, and 20g potato starch. 4.1.2 Seasonings: 8g fine salt, 3g MSG, 5g light soy sauce, and appropriate amount of peanut oil. 4.1.3 Garnishes: 5g scallions. 4.2 Requirements 4.2.1 Main ingredients, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 8967, GB/T 18186, GB/T 22106, and GB/T 29343. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Use locally produced tofu. 5. Cooking utensils 5.1 Cooking tools: wok and related accessories. 5.2 Utensils: cutting boards, knives, etc. 6. Production process 6.1 Stuffing preparation and braising 6.1.1 Mix the fried and minced dried fish with the minced pork and fish, add seasonings, potato starch, and a small amount of water, and stir in one direction to form a springy filling. 6.1.2 Stuff the filling into each piece of tofu. 6.2 Cooking Start with a heated wok. Place the meat side down in the wok and fry until golden brown. Transfer to a clay pot, add seasonings and broth, and simmer over medium-low heat until just cooked. Stir in a small amount of starch solution and add finishing oil. Sprinkle with scallions and serve in the original pot. 7. Packaging 7.1 Packaging utensils: clay pot. 7.2 Packaging method: place the braised tofu after frying and simmering, stir in starch solution, sprinkle with scallions, and serve in the original pot. 8. Quality requirements 8.

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