T/CZSPTXH 215(1)-2022 Active Group standards

T/CZSPTXH 215(1)-2022 Chaoshan Cuisine: Cooking Techniques for Duck with Lotus Flower Shape

T/CZSPTXH 215(1)-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 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 215(1)-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Out-of-the-Water Phoenix Duck". This document applies to the preparation of Chaoshan cuisine's "Out-of-the-Water Phoenix Duck". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - Whole duck (1 piece, approximately 750 g) - Shrimp meat (250 g) - Pork fat cubes (40 g) - Ham paste (10 g) - Ham slices (25 g) - Celery (50 g) - Egg white (150 g) - Egg yarn (15 g) - Pork ribs (250 g) - Broth (1250 mL) - Ham skin (25 g) - Lard (20 g) 4.1.2 Seasonings: - Fine salt (10 g) - Soy sauce (2.5 mL) - MSG (10 g) 4.2 Requirements - First, wash and clean the whole duck, then cut the pork ribs into three pieces. Cook the whole duck and the pork ribs in boiling water, remove and rinse under cold water. Place them in a steamer and steam for 50 minutes until the duck can be deboned. Remove the duck and debone it, then chop it into small pieces and squeeze out the excess water for later use. Discard the pork ribs and ham skin and reserve the original broth. 5 Cooking utensils 5.1 Cooking tools: - Wok - Steamer and related tools 5.2 Utensils: - Cutting board - Knives - Soup bowl - Spoon 6 Production process 6.1 Cutting techniques 6.1.1 Wash the celery stems (25 g) and blanch them in boiling water. Rinse under cold water and chop into minced pieces. Squeeze out the excess water and set aside. 6.1.2 Place the shrimp meat on a cutting board and pound it flat with a knife. Add egg white (25 g), fine salt (5 g), and MSG (5 g). Use two pairs of chopsticks to vigorously mix into shrimp paste, then add duck cubes, pork fat cubes, and egg white (25 g). Mix gently. 6.1.3 Shape 24 balls and place them on a plate coated with lard. Press them gently into round shapes,