T/CZSPTXH 210-2022 Abolished Group standards

T/CZSPTXH 210-2022 Chaozhou Cunjin Cabbage Cooking Process Standards

T/CZSPTXH 210-2022

Publish Date: 2022-07-28 Implement Date: 2022-07-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 210-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-28

Implement Date: 2022-07-28

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 Chaozhou Cuisine's Cunjin Cabbage. This document is applicable to the preparation of Chaozhou Cuisine's Cunjin Cabbage. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 400g of local cabbage, 200g of pork lean meat, 50g of wet mushrooms, 20g of dried shrimp, and 5g of cooked pork mince. 4.1.2 Seasonings: 3g of salt, 5g of MSG, 1g of pepper powder, 5mL of sesame oil, and 50g of cornstarch. 4.2 Requirements 4.2.1 Wash and drain the cabbage leaf by leaf. Cut the chicken carcass into small pieces, blanch to remove blood stains, then rinse and cool. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, soup bowl, and spoon. 6. Production process 6.1 Knife work T/CZSPTXH 210—2022 6.1.1 Chop the pork lean meat into mince. Squeeze the moisture out of the mushrooms and cut them into fine mince. Wash and chop the dried shrimp, and chop the water chestnut into mince and squeeze out the excess water. 6.1.2 Add 1g of salt, 2g of MSG, 0.5g of pepper powder, and 3g of cornstarch to the above ingredients and mix them evenly to form the filling. 6.2 Cooking 6.2.1 Blanch the cabbage leaves for 2 minutes, then rinse and drain them. 6.2.2 Spread the cabbage leaves out one by one, sprinkle them lightly with cornstarch, and wrap 20g of the meat filling into a 5cm long, 2cm diameter strip. Apply a thin layer of cornstarch to the seams and roll them tightly to form Cunjin Cabbage. Repeat this process to make 16 pieces. 6.2.3 Steam the Cunjin Cabbage in a wok over medium-low heat until they turn slightly red on both sides. Add the soup stock, 2g of salt, 3g of MSG, and 0.5g of pepper powder, cover, and simmer until they are fully cooked. Remove them from