T/CZSPTXH 288-2024 Active Group standards

T/CZSPTXH 288-2024 Chaozhou Cuisine: Cooking Techniques for Stir-frying Pork Tendons with Fragrant Sesame Sauce

T/CZSPTXH 288-2024

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 288-2024

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, packaging, quality requirements, and optimal consumption time for the cooking process of Xiangma Fried Pork Tendon in Chaoshan Cuisine. This document is applicable to the preparation of Chaoshan Cuisine's Xiangma Fried Pork Tendon. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1 piece of pork tendon (300g), 100g of sesame seeds, 20g of ginger, 20g of scallions, 20g of coriander, 20g of garlic cloves, and 1 egg white. 4.1.2 Seasonings: 12g of Satay Sauce, 12g of Pork Rib Sauce, 12g of Garlic Sauce, 12mL of Nanru Juice, 20g of sugar, 10g of cornstarch, 5mL of cooking wine, and 200mL of blended oil. 5. Cooking utensils 5.1 Cookware: steamer, frying pan, and related tools. 5.2 Utensils: cutting board, knives. 6. Production process 6.1 Marinate the pork tendon with Satay Sauce, Pork Rib Sauce, Garlic Sauce, Nanru Juice, sugar, cornstarch, and ginger-scallion juice for 20 minutes. 6.2 Drain the pork tendon, brush on egg white, and sprinkle with white sesame seeds. Thread it with bamboo skewers and hang to dry for 15 minutes. 6.3 Heat a wok over medium heat and add blended oil. When the oil reaches 60% heat, fry the pork tendon until golden brown on both sides and remove. Cut into triangular shapes with a base of 3cm × height of 6cm and arrange on a plate. 7. Packaging Use a 12-inch plate for packaging. 8. Quality requirements 8.1 Presentation requirements: Ensure that the sesame seeds adhere firmly. 8.2 Color: A golden yellow color. 8.3 Aroma: A strong sesame fragrance. 8.4 Taste: A salty and fragrant flavor. 8.5 Texture: Flexible and elastic. 9. Optimal consumption time The time between dish preparation and consumption should not exceed 5 minutes, and the serving temperature should be 60°C (see Appendix A for dish pictures).