T/CZSPTXH 191-2022 Active Group standards

T/CZSPTXH 191-2022, Criterion for the Cooking Process of Chaoshan Cuisine's Original Soup with Coconut and Silk Chicken

T/CZSPTXH 191-2022

Publish Date: 2022-08-25 Implement Date: 2022-08-25 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 191-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-25

Implement Date: 2022-08-25

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 Chaoshan cuisine's Original Coconut Stewed Chicken with Bamboo Silk Chicken. This document is applicable to the preparation of Chaoshan cuisine's Original Coconut Stewed Chicken with Bamboo Silk Chicken. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 800 g of cleaned bamboo silk chicken, 10 original coconuts, and 15 g of wolfberry fruit. 4.1.2 Seasonings: 15 g of refined salt and 3 g of MSG. 5. Cooking utensils 5.1 Cooking tools: steamer and related tools. 5.2 Utensils: cutting board, knives, soup bowl, and spoon. 6. Production process 6.1 Cutting techniques T/CZSPTXH 191-20222 Cut the bamboo silk chicken into 4 cm × 4 cm pieces. 6.2 Cooking process 6.2.1 Pour out the juice of each old coconut, leaving half of it. Add 800 mL of water, mix, and season with refined salt and MSG for later use. 6.2.2 Blanch the bamboo silk chicken, rinse it, and drain it. Then put it into each coconut, add the seasoned soup, cover it, and steam it for 40 minutes over medium heat. Sprinkle a few wolfberry fruits on it and steam it for another 5 minutes. 7. Packaging Use a 6-inch soup bowl for packaging. 8. Quality requirements 8.1 The soup color should be clear. 8.2 The aroma should be mellow and sweet. 8.3 The taste should be fresh and light. 8.4 The texture of the meat should be tender. 9. Optimal consumption time After the dish is taken out of the pot and put into a bowl, the optimal consumption time should not exceed 10 minutes, and the optimal serving temperature should be 60 °C (see Appendix A for dish pictures).