T/CZSPTXH 026-2018 Chaoshan Cuisine: Dry-fry Crab Tower Cooking Process Standards

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of the Dry-Roasted Crab Tower in Chaoshan Cuisine. This standard is applicable to the preparation of the Dry-Roasted Crab Tower in Chaoshan Cuisine. Main technical content: The production process involves cutting white meat, chives (squeezed dry), water chestnut meat into fine granules with an edge length of about 1 mm, mixing fresh shrimp meat with refined salt, MSG, pepper powder, crab meat, and egg white, then dividing the mixture into 12 equal portions and placing them on the crab shells. The mixture is shaped into a tower with a wide top and a narrow base by hand, dipped in a thin flour water solution, and baked in an oven (at about 150°C to 160°C) for 30 minutes until it turns golden brown. After removing from the oven, the dish is plated and decorated with garnishing materials to complete the preparation.

Development Information

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