T/CZSPTXH 203-2022 Active Group standards

T/CZSPTXH 203-2022 Chaoshan Cuisine Long Pork Stuffed Tiger Belly Cooking Technology Specifications

T/CZSPTXH 203-2022

Publish Date: 2022-06-30 Implement Date: 2022-06-30 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 203-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-06-30

Implement Date: 2022-06-30

Scope

Scope: This document specifies the terms and definitions, raw materials and auxiliary materials requirements, cooking utensils, production processes, packaging, quality requirements, and best consumption time for the cooking process of the "Dragon and Tiger Belly" dish in Chaoshan cuisine. This document is applicable to the preparation of the "Dragon and Tiger Belly" dish in Chaoshan cuisine. Main technical content: 4. Raw materials and auxiliary materials requirements 4.1 Raw materials: One eel (about 750 g), 500 g of pork intestine, and 150 g of pork belly. 4.2 Auxiliary materials: 40 g of garlic, 30 g of dried mushrooms, 30 g of ginger, 10 g of scallions, and 10 g of red chili peppers. 4.3 Seasonings: 5 mL of dark soy sauce, 2 g of MSG, 1 g of pepper powder, 10 g of cornstarch, 3 g of salt, 5 g of sugar, and 5 mL of sesame oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok. 6. Production process 6.1 Preparation work 6.1.1 After bleeding the eel, soak it in warm water at about 70 °C, remove the mucus on the eel's surface, open the eel's belly, slide the knife along the eel's main bone to remove the bones and internal organs, remove the eel meat, and cut it into 3 cm-long pieces. Add 4 g of cornstarch and mix well for later use. 6.1.2 Peel and dice the pork belly. Slice the ginger. 6.1.3 Clean the pork intestine and cut it into 25 cm-long sections for later use. 6.2 Cooking 6.2.1 Heat the wok with cold oil and fry the garlic until golden brown, then remove it. Add the eel segments mixed with 4 g of cornstarch and fry until they take shape. Add the mushrooms and pork belly that have been fried and sautéed with red chili peppers and ginger slices, along with 100 mL of water. Add 2 mL of dark soy sauce, 2 g of salt, 0.5 g of pepper powder, and 2 g of sugar. Simmer over medium heat until cooked. Add 3 g of cornstarch mixed with 2 mL of sesame oil to thicken the sauce. After removing the red chili