T/CZSPTXH 298-2024 Active Group standards

T/CZSPTXH 298-2024 Chaozhou cuisine's roasted-preserved-flower-cluster cooking technique specification

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 298-2024

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 terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Xiangzha Xiuqiu in Chaoshan cuisine. This document is applicable to the preparation of Xiangzha Xiuqiu in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Main ingredients: 1000 g of fresh shrimp. 4.2 Auxiliary ingredients: 400 g of unsweetened steamed bread, 35 g of egg white, 15 g of water chestnut meat, 15 g of white fat meat, and 15 g of chives. 4.3 Seasonings: 5 g of salt, 2.5 g of MSG, 1.5 g of pepper powder, 1000 mL of peanut oil (consumption of 50 mL), and 10 mL of orange oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 48 cm-diameter frying pan. 6. Production process 6.1 Preparation work 6.1.1 First, put the steamed bread in the freezer and freeze until it hardens. Remove it and cut it into 0.5 cm×0.5 cm dices. Filter out the steamed bread flour residue and set it aside. Wash and cut the water chestnut meat and chives into minced pieces and squeeze out the excess water. Cut the white fat meat into minced pieces and set it aside. 6.1.2 Remove the head and intestines of the shrimp, clean the shrimp meat, and pat it dry. Place it on a cutting board and pound it with a knife until it becomes shrimp paste. Add 2 g of refined salt and 1 g of MSG, stir with a chopstick, and then knead it until it becomes glutinous. Set it aside. 6.1.3 Pour the shrimp paste into a bowl and add the minced water chestnut, chives, and white fat meat. Add 3 g of refined salt, 1.5 g of MSG, pepper powder, and 35 g of egg white and mix well. Set it aside. 6.1.4 Squeeze out equally sized balls (each 30 g) and place them on the cut steamed bread dices. Press them gently into balls with your hands and set them aside. 6.2 Cooking method Heat the wok with oil and set the oil temperature