T/CZSPTXH 218-2022 Active Group standards

T/CZSPTXH 218-2022, Specifications for the Cooking Process of Chaozhou Cuisine with Wolfberry and Pork Offal Soup

T/CZSPTXH 218-2022

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 218-2022

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 terminology and definitions, raw materials and requirements, cooking utensils, production process, serving methods, and quality requirements for the cooking process of Chaoshan Cuisine's "Wolfberry Pork Offal Soup", as well as the optimal consumption time. This document is applicable to the preparation of Chaoshan Cuisine's Wolfberry Pork Offal Soup. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: - Cooked pork blood: 200 g - Pork liver: 75 g - Pork lean meat: 75 g - Pork kidneys: 75 g - Pork heart: 75 g - Wolfberry: 200 g - Celery: 5 g 4.1.2 Seasonings: - Fish sauce: 15 mL - MSG: 2 g - Pepper powder: 0.5 g - Sesame oil: 1 mL - Garlic cloves: 2 g - Clear soup: 800 mL - Chili sauce: 10 g 5. Cooking utensils 5.1 Cookware: - Stir-fry pan and soup pot with matching tools. 5.2 Utensils: - Cutting board, knives, soup bowl, and soup spoon. 6. Production process 6.1 Knife work T/CZSPTXH 218—20222 - Cut the pork kidneys, pork liver, pork lean meat, and pork heart into 2 mm-thick slices. Cut the cooked pork blood into 4 cm × 3 cm × 1 cm-thick slices with a straight knife. Wash and chop the celery. 6.2 Cooking 6.2.1 Prepare the soup bowl: Add fish sauce, MSG, pepper powder, sesame oil, garlic oil, and celery to the soup bowl first. 6.2.2 Heat the clear soup in a pot over medium heat until it boils. Blanch the pork liver, pork lean meat, pork heart, and pork kidneys until they are cooked, then remove them and add them to the soup bowl. After the soup boils again, skim off the foam and add the cooked pork blood and wolfberry. Pour into the soup bowl and serve. Chili sauce for dipping. 7. Serving Serve in a 12-inch soup bowl. 8. Quality requirements 8.1 Color: Green, brown, and black interspersed. 8.2 Aroma: Slightly sweet wolfberry with a strong garlic aroma. 8.3 Flavor: Clear soup with a fresh taste. 8.4 Texture: Tende