T/CZSPTXH 275-2024 Active Group standards

T/CZSPTXH 275-2024 Chaoshan Cuisine: Clear Soup Chicken Cooking Process Standards

T/CZSPTXH 275-2024

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 275-2024
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 processes, and packaging for the cooking process of Chaozhou Cuisine's Clear Soup Chicken Skewers, as well as quality requirements and the optimal consumption time. This document is applicable to the preparation of Chaozhou Cuisine's Clear Soup Chicken Skewers. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1 whole chicken (about 750g), 20g of cooked ham, 50g of pork lean meat, 50g of cooked bamboo shoots meat, 50g of celery stems, 50g of pickled mushrooms, 50g of salted mustard greens, 750ml of stock, and 20ml of pickled cabbage juice. 4.1.2 Seasonings: 2g of MSG, 3g of refined salt, and 0.1g of pepper powder. 4. Requirements 4.2 Preparation of chicken: 4.2.1 Clean the chicken, remove the bones and meat; blanch the celery stems in boiling water and shred them for later use. 5. Cooking utensils 5.1 Cooking utensils: Steamer. 5.2 Utensils: Frying spoons, funnels, knives, and soup pots. 6. Production process 6.1 Knife work 6.1.1 Thinly slice the chicken into 3.5cm square slices. 6.1.2 Cut the wet mushrooms, cooked ham, salted mustard greens, pork lean meat, and cooked bamboo shoots into 3.5cm long and 0.5cm wide strips. 6.2 Cooking 6.2.1 Place 1 strip each of cooked mushroom strips, cooked ham strips, salted mustard greens strips, pork lean meat strips, and cooked bamboo shoots strips on the chicken slices, align the ends, and roll them into a skewer. Secure with celery stems. 6.2.2 Place the rolled chicken skewers in the soup pot, add 750ml of stock, 2g of MSG, 3g of refined salt, and 20ml of pickled cabbage juice. Steam in the steamer for 20 minutes, remove, and sprinkle with 0.1g of pepper powder to serve. 7. Packaging The packaging container should preferably be a 9-inch soup pot. 8. Quality requirements 8.1 Presentation requirements: The meat should be tender and the soup clear. 8.2 Color:

Development Information

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