T/CZSPTXH 226-2022 Active Group standards

T/CZSPTXH 226-2022, Specifications for the Cooking Process of Chaozhou-style Stir-fried Baby Cabbage

T/CZSPTXH 226-2022

Publish Date: 2022-09-22 Implement Date: 2022-09-22 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 226-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-22

Implement Date: 2022-09-22

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 stir-fried baby cabbage in Chaoshan cuisine. This document is applicable to the preparation of stir-fried baby cabbage in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 600 g of baby cabbage, 15 g of garlic cloves. 4.1.2 Seasonings: 1 g of MSG, 10 mL of fish sauce, 80 g of rendered pork fat. 5. Cooking utensils 5.1 Cookware: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knife, and round plate. 6. Production process 6.1 Knife skills T/CZSPTXH 226—202226 6.1.1 Cut the baby cabbage into 10 cm sections. 6.1.2 Crush the garlic cloves. 6.2 Cooking method Heat the wok over medium heat, add rendered pork fat, and sauté the garlic cloves until golden brown. Add the baby cabbage and stir-fry evenly. Add 50 mL of water, cover the wok, and simmer over medium heat for 3 minutes. Open the lid and stir in fish sauce and MSG until well combined. Plate the dish. 7. Packaging Use an 8-inch round plate for packaging. 8. Quality requirements 8.1 The color should be white and green in alternation. 8.2 The aroma should have a strong garlic flavor. 8.3 The taste should be salty and fresh. 8.4 The texture should be tender and crisp. 9. Optimal consumption time It is recommended that the dish be served within 10 minutes after it is taken out of the wok, and the serving temperature should be around 60 °C (see Appendix A for the dish's pictures).