T/CZSPTXH 300-2024 Active Group standards

T/CZSPTXH 300-2024 Teochew Duck Soup with Soy Sauce Cakes Processing Technical 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 300-2024

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 and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine dishes such as "Tofu with Salted Sardines". This document is applicable to the preparation of Chaoshan cuisine dishes, including "Tofu with Salted Sardines". Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: Salted sardines (salted squid) 100 g, water tofu 250 g. 4.2 Auxiliary materials: Pork mince 100 g, cleaned oil mustard greens 120 g, red chili 10 g, scallions 10 g, egg white 15 g. 4.3 Seasonings: MSG 3 g, pepper powder 1 g, fragrant sesame oil 3 g, fish sauce 3 mL, dry starch 30 g, broth 150 mL, peanut oil 15 mL. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: It is recommended to use a steamer and a frying pan. 6. Production process 6.1 Preparation work 6.1.1 Wash and clean the oil mustard greens, and wash and cut the scallions into scallion flakes. Wash and cut the red chili into minced pieces and set aside. 6.1.2 Scrape off the membrane and excess salt on the surface of the salted sardines, then cut them into strips and mince them into pieces and place them in a bowl. Add pork mince, red chili mince, and egg white, and mix with appropriate amounts of MSG, pepper powder, and dry starch to form a meat filling. 6.1.3 Cut the water tofu into 5 cm × 5 cm blocks, arrange them in a plate, sprinkle with dry starch, and spread the meat filling on the surface of the tofu. 6.2 Cooking 6.2.1 Place the salted sardines and tofu in a steamer and cook for 10 minutes until they are cooked. Remove and pour out the original broth for later use. 6.2.2 Heat a pot with water, bring it to a boil, add the oil mustard greens, blanch them until they are cooked, remove and drain them, and arrange them around the