T/CZSPTXH 207(1)-2022 Chaoshou Cuisine: Meju Huaishan Cooking Technique Specification

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 Meizi Huishan in Chaoshan Cuisine. This document is applicable to the preparation of Meizi Huishan in Chaoshan Cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: 800 g of Huishan. 4.1.2 Seasonings: 350 g of white sugar, 50 mL of honey, 20 g of salted plum sauce, and 50 g of plum paste. 5. Cooking utensils 5.1 Cookware: Wok and related tools. 5.2 Utensils: Cutting board, knife, soup bowl, and spoon. 6. Production process 6.1 Cutting techniques 1T/CZSPTXH 207—20222 Cut the Huishan into 0.8 cm × 0.8 cm × 4 cm strips, soak them in water, and set aside for use. 6.2 Cooking 6.2.1 Remove the Huishan from the water, place them on a plate, sprinkle with white sugar and arrange them flat. Steam them in a steamer over medium heat for about 15 minutes until they are cooked, then remove and drain them. 6.2.2 Prepare the sauce: Mix honey, salted plum sauce, and plum paste to form a uniform sauce. Add the steamed Huishan strips to the sauce and mix well. Serve either cold or hot. 7. Packaging Use a 12-inch rectangular plate for packaging. 8. Quality requirements 8.1 Color: Snow-white. 8.2 Aroma: Fragrant and sweet with a pleasant taste. 8.3 Flavor: Sour and appetizing. 8.4 Texture: Flexible and smooth. 9. Optimal consumption time After the dish is taken out of the pan and plated, it can be eaten either cold or hot.

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