T/CZSPTXH 205(1)-2022 Active Group standards

T/CZSPTXH 205(1)-2022 The cooking process specifications for the Lobster with Lettuce in Chaozhou cuisine

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 205(1)-2022

Standard Type: Group standards

Standard Status: Active

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 terminology and definitions, raw materials and requirements, cooking utensils, production process, presentation, quality requirements, and optimal consumption time for the cooking process of Chaozhou cuisine's "Lettuce Lobster". This document is applicable to the preparation of Chaozhou cuisine's "Lettuce Lobster". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - One live lobster weighing approximately 1500 g. - 200 g of tender lettuce. - 250 g of tomatoes. - 8 g of coriander. - 100 mL of cooked peanut oil. - 75 g of cooked ham. - 2 eggs. 4.1.2 Seasonings: - 25 g of yellow mustard sauce. - 25 mL of persimmon juice sauce. - 5 mL of white vinegar. - 2 g of MSG. - 2 g of salt. - 15 g of sugar. 4.2 Requirements 4.2.1 Clean the lobster and boil it in boiling water for 20 minutes until its shell turns red and the meat is fully cooked. Remove and cool it. 4.2.2 Wash and dry the lettuce. Peel the tomatoes and remove the seeds. 4.2.3 Peel the cooked eggs. 5 Cooking utensils 5.1 Cooking tools: - Stir-fry pan and related tools. 5.2 Utensils: - Cutting board, knives, soup bowl, and spoon. 6 Production process 1T/CZSPTXH 205—202226.1 Knife work 6.1.1 Cut the lettuce into slices and arrange them in a large plate. 6.1.2 Cut the tomatoes into 2 cm-thick semi-circular slices and stack them on top of the lettuce. 6.1.3 Remove the lobster head and place it at one end of the plate. Cut off the lobster claws on both sides. Remove the shell from the upper section and arrange the shelled lower section on either side. 6.1.4 Cut the lobster body in half, remove the lobster intestines and shell, and cut the meat into slices with a diagonal knife: 2 mm wide at the top and 1 mm wide at the bottom. Sandwich a slice of ham between each two slices of lobster meat and arrange them on top of the tomatoes to form the original shape of the lobster. 6.1.5 Cut the