T/CZSPTXH 279-2024 Active Group standards

T/CZSPTXH 279-2024 Chaoshan Cuisine: Cooking Process Standards for Pork Skin Duck Rolls

T/CZSPTXH 279-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 279-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terminology 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 "Rotten Skin Duck Roll". This document is applicable to the preparation of Chaoshan cuisine's "Rotten Skin Duck Roll". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: Pureed taro 350 g, duck breast 100 g, white fat 50 g, peeled mung bean slices 50 g, one sheet of rotten skin, cornstarch 5 g, glutinous rice flour 50 g. 4.1.2 Seasonings: Salt 3 g, MSG 5 g, sugar 10 g, five-spice powder 2 g, pepper powder 2 g. 4.1.3 Sauce dish: Mei Gao sauce 25 g. 4.2 Requirements 4.2.1 Peel the mung bean slices and soak them in water for 30 minutes. Steam them in a steamer over high heat for 30 minutes until cooked, then remove and cool for later use. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup bowl, and spoon. 6. Production process 6.1 Knife work 6.1.1 Cut the duck breast into 5 cm × 3 mm × 3 mm slices, and marinate with 1 g of salt, 2 g of MSG, 2 g of sugar, 1 g of five-spice powder, and 1 g of pepper powder for 30 minutes before use. 6.1.2 Cut the white fat into approximately 5 cm × 0.3 cm × 0.3 cm strips. Cut the taro into approximately 5 cm × 0.3 cm × 0.3 cm strips, and marinate with 2 g of salt, 3 g of MSG, 8 g of sugar, and 1 g of five-spice powder for 15 minutes. 6.1.3 Mix the taro, duck breast, white fat, cooked mung bean slices, and 50 g of glutinous rice flour to make a filling. 6.1.4 Wipe the rotten skin with a damp cloth, spread it on a cutting board, place the filling on it, and tighten it on both sides to form a 20 cm long, 4 cm diameter cylinder for later use. 6.2 Cooking 6.2.1 Place the rolled rotten skin duck rolls in a steamer and steam over low heat for 15 minutes, then remove and cool. 6.2.2 Heat oil in a wok over m