T/CZSPTXH 291-2024 Active Group standards

T/CZSPTXH 291-2024 Chaoshan Cuisine: Cooking Techniques for Squid with Flower Pepper Sauce

T/CZSPTXH 291-2024

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 291-2024

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 materials and requirements, cooking utensils, production process, and packaging, as well as quality requirements and the best consumption time for the cooking process of Tianzhuo Huaqiu Squid in Chaoshan Cuisine. This document applies to the preparation of Tianzhuo Huaqiu Squid in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: - 2 fresh squid tubes (total about 350g) - 250g fresh shrimp meat - 60g taro root - 40g white fat - 12g fresh Sichuan pepper - 20g egg white - 10g ginger - 60g scallions (25g white part and 35g green part) - 40g coriander - 35g cornstarch - 250ml broth - 50ml edible oil 4.1.2 Seasonings: - 8g salt - 10g MSG - 3g pepper powder - 10ml cooking wine - 1.5g sugar 5. Cooking utensils 5.1 Cooking tools: - Wok - Steamer and related tools 5.2 Utensils: - Cutting board - Knives - Soup bowl - Spoon - Blender - Chopsticks - Absorbent paper 6. Production process 6.1 Cutting techniques 6.1.1 Cut the squid tube open and make a wheat-grain pattern on it, then cut it into 10cm-long sections. 6.1.2 Cut the white fat into small pieces and drain the excess water from the taro root before use. 6.1.3 Pound the fresh shrimp into shrimp paste, add the taro root and white fat diced, MSG (3g), salt (1g), and pepper powder (2g), egg white, and 15g cornstarch to make "Huaqiu paste" for later use. 6.2 Cooking 6.2.1 Stir-fry the Sichuan pepper and scallion leaves in a wok until fragrant, then add 150ml broth and boil it. Pour it into a blender and filter it into juice. Return it to the wok and season with 3g salt, 3g MSG, and 1.5g sugar. Mix it with 5g cornstarch water to thicken it and make a sauce dish. 6.2.2 Boil water in a pot over high heat. When the water temperature reaches about 95°C, add ginger, scallion white part, and cooking wine. Blanch the squid f