T/CZSPTXH 219-2022 Active Group standards

T/CZSPTXH 219-2022, Criterion for Cooking Pork with Chaozhou Water Sedge (Jiaobai)

T/CZSPTXH 219-2022

Publish Date: 2022-08-25 Implement Date: 2022-08-25 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 219-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-25

Implement Date: 2022-08-25

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Chaozhou-style stir-fried pork with water bamboo (Jiaobai). This document is applicable to the preparation of Chaozhou-style stir-fried pork with water bamboo. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 300 g of pork belly, 300 g of water bamboo, 30 g of red chili peppers, 20 g of wet mushrooms, and 10 g of scallions. 4.1.2 Seasonings: 5 mL of fish sauce, 1 g of MSG, 1 mL of sesame oil, 0.5 g of pepper powder, 3 g of cornstarch, 50 g of cooked pork fat, and 5 g of Satay sauce. 5. Cooking utensils 5.1 Cooking tools: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, and 10-inch round plate. 6. Production process 6.1 Cutting techniques T/CZSPTXH 219—2022 6.1.1 Peel the pork belly and cut it into 4 cm × 5 cm thick 3 mm slices. 6.1.2 Cut the water bamboo in half, slice it into 4 cm × 5 cm thick 8 mm slices, cut the wet mushrooms into triangles, and remove the seeds from the red chili peppers before cutting them into triangles. Cut the scallions into 4 cm segments. 6.2 Cooking 6.2.1 Heat the wok over medium-low heat and add 50 g of pork fat. When the oil temperature reaches 120 °C, stir-fry the pork until it becomes fragrant and golden brown, then remove it and drain the oil. 6.2.2 In the wok, leave some oil and sauté the mushrooms over medium heat. Add the water bamboo slices and sauté until fragrant. Add 100 mL of water and simmer the pork slices over low heat for 5 minutes. Season with fish sauce, MSG, pepper powder, and sesame oil, then stir-fry with the scallions. Thicken with wet cornstarch and mix in the Satay sauce. Serve with a Satay sauce dipping dish. 7. Serving Serve in a 10-inch round plate. 8. Quality requirements 8.1 The color should