T/CZSPTXH 295-2024 Active Group standards

T/CZSPTXH 295-2024 Chaozhou cuisine cooking process specifications for Jin Zhong Dalian abalone

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 295-2024

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, serving methods, and quality requirements for the cooking process of "Golden Bowl Dalian Abalone" in Chaoshan cuisine. This document is applicable to the preparation of "Golden Bowl Dalian Abalone" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Fresh Dalian abalone (6 heads) weighing 500g, enoki mushrooms 100g, broccoli 250g, high-temperature broth 1000mL, coriander 25g, potatoes 750g, cornstarch 5g, and chicken oil 50mL. 4.1.2 Seasonings: Salt 5g, MSG 5g, sugar 5g, oyster sauce 20mL, abalone sauce 20mL, honey 10mL, curry powder 5g, and dark soy sauce 8mL. 5. Cooking utensils 5.1 Cookingware: Sandpot, wok, and frying pan. 5.2 Utensils: Cutting board, knife, colander, and frying spoon. 6. Production process 6.1 Preparation 6.1.1 Peel and clean the fresh Dalian abalone. 6.1.2 Peel and clean the potatoes. 6.1.3 Soak the dried enoki mushrooms in water until fully rehydrated. 6.1.4 Wash and clean the coriander. 7. Cooking method 6.2 Fry the potatoes 6.2.1 Heat the wok over medium heat and add 40mL of chicken oil. Stir-fry the coriander until fragrant, then add the abalone and enoki mushrooms. Stir-fry with high-temperature broth until boiling, transfer to a sandpot, and simmer for 15 minutes. Add oyster sauce and abalone sauce and simmer for another 20 minutes. Finally, add curry powder and honey to thicken the sauce and mix well with the remaining chicken oil. 6.2.2 Deep-fry the carved potato shells at 150℃ until cooked through and crispy, then remove and set aside. 6.2.3 Boil water in a pot, add salt and MSG, and blanch the broccoli until just cooked through. 6.2.4 Place the fried potato shells in a 5.5-inch clear soup bowl, top with the abalone and enoki mushrooms, and drizzle with the original sauce to serve. 8. Packaging