T/CZSPTXH 209(1)-2022 Active Group standards

T/CZSPTXH 209(1)-2022 Chaoshou Cuisine - Deep-fried Shrimp and Date Cooking Process Standards

T/CZSPTXH 209(1)-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 209(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 processes, packaging, quality requirements, and optimal consumption time for the cooking process of "Dried Shrimp and Date Cooking Technique" of Chaoshan Cuisine. This document is applicable to the preparation of Chaoshan Cuisine's "Dried Shrimp and Date". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Fresh shrimp meat 300g, white fat meat 50g, egg 1 piece, watercalf 75g, lard 1000mL, flour 50g, chives 30g, and coriander 15g (or use 12 slices of raw tangerine). 4.1.2 Seasonings: Fine salt 4g, MSG 4g, Sichuan pepper powder 1g, pepper powder 1g, and sesame oil 3mL. 4.1.3 Sauce plate: 25g plum sauce and 20mL vinegar. 4.2 Requirements 4.2.1 Clean the watercalf and chives, and dry the shrimp with a towel. 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 6.1.1 Cut the shrimp into shrimp paste. 6.1.2 Cut the watercalf, chives, and white fat into small pieces and slightly squeeze out the excess water. Cut the white fat into small pieces. 6.2 Cooking 6.2.1 Add salt, MSG, and Sichuan pepper powder 0.5g to the shrimp paste and mix well. Then add watercalf, chives, and white fat pieces and mix well. Finally, add egg white and flour to mix into shrimp and date material. 6.2.2 Heat the wok over medium heat and pour in lard. When the oil temperature reaches 120℃, use a spoon to extrude the shrimp and date material into 3cm-long date shapes and add them to the oil one by one. Fry until they are fully cooked and remove them. Heat the lard to 160℃ and add the shrimp and date to a golden yellow color. Drain the oil with a colander. 6.2.3 Remove the excess oil and add 3mL sesame oil, 0.5g pepper powder, and shrimp and date, and stir well. Serve in a plate and surround the plate with coriander or 12 slices of raw tangerine