T/CZSPTXH 302-2024 Active Group standards

T/CZSPTXH 302-2024 Chaozhou Cuisine: Cooking Techniques for Puming Dou Zhao Bone Dishes

T/CZSPTXH 302-2024

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

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Basic Information

Standard Code: T/CZSPTXH 302-2024

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 material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Puning Doujiang Bone dish. This document is applicable to the preparation of Chaoshan cuisine's Puning Doujiang Bone dish. Main technical content: 4. Raw material requirements 4.1 Main ingredients: 800 g of cleaned pork middle ribs. 4.2 Auxiliary ingredients: 20 g of ginger, 10 g of scallions, 2 sheets of aluminum foil (30 cm × 40 cm), and 750 mL of drinking water. 4.3 Seasonings: 60 g of Puning Doujiang sauce, 5 g of MSG, 20 g of sugar, 3 mL of white wine, 15 g of sesame paste, 1 g of Sichuan pepper powder, 2 mL of sesame oil, and 50 mL of edible oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove and related tools. 5.2 Cookware: It is recommended to use a 32 cm diameter wok and related tools. 6. Production process 6.1 Preparation work 6.1.1 After crushing the Doujiang sauce with a knife, mix it with sesame paste and sugar to prepare a marinade. Wash and lightly pat the scallions and ginger and set aside. 6.1.2 Cut the ribs into approximately 3 cm-long pieces. After rinsing them to remove blood residue, add white wine, ginger, and scallions and mix well. Marinate for about 15 minutes, then remove the scallions and ginger and set aside. 6.1.3 Fold one sheet of aluminum foil into a bowl shape and set aside. 6.2 Cooking 6.2.1 Heat the wok with cooking oil and stir-fry the ribs over low heat until fragrant. Add 750 mL of drinking water and simmer over medium heat for 15 minutes. Then reduce the heat to low and simmer for another 10 minutes until the ribs are well seasoned. Turn the heat to medium and add Sichuan pepper powder and sesame oil to mix well. Place the ribs in the aluminum foil bowl and cover with another sheet of aluminum foil. 6.2.3 Place the aluminum foil-wrapped ribs in a steamer and steam for 30 minut