T/CZSPTXH 072-2018 Chaoshou Cuisine: Cooking Process Standards for Pork Feet Ring

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Zhao Zhou cuisine's Pork Foot Ring. This standard is applicable to the preparation of Zhao Zhou cuisine's Pork Foot Ring; Main technical content: 4.1 Raw materials 4.1.1 Main ingredients 4.1.1.1 Crispy skin paste Main ingredients: 250 g glutinous rice flour, 250 g low-gluten flour, 25 g sweet baking powder, 500 mL water. 4.1.1.2 Stuffing ingredients: 500 g taro, 250 g cooked green beans, 100 g fresh scallions. 4.1.2 Seasonings: 10 g salt, 2 g pepper powder, 5 g MSG, 5 mL sesame oil, 5 g five-spice powder. 4.2 Edible oil: 5000 mL edible oil (with a consumption of 500 mL). 5 Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a Φ 42 cm deep-bottomed wok. 5.3 Molds: Pork Foot Ring iron-handled cups. 6 Production process 6.1 Knife work: Peel the taro and cut it into small pieces. Wash the fresh scallions and cut them into scallion beads. 6.2 Cooking 6.2.1 After mixing the glutinous rice flour, low-gluten flour, and sweet baking powder evenly, add water to prepare the crispy skin paste. 6.2.2 Mix the taro pieces, scallion beads, and cooked green beans evenly. Then add salt, MSG, pepper powder, sesame oil, and five-spice powder to season and prepare the filling. 6.2.3 Place the iron-handled cups in a 150 ℃–180 ℃ oil pot and heat them slightly to lubricate the cups. 6.2.4 Pour the paste into the cups, lubricate the cups, pour off the excess paste, add the prepared filling, flatten it, and pour the paste over it to cover it. Then fry it in the oil pot over medium heat until it turns golden brown and is cooked through, and remove it immediately. 7 Packaging: It is recommended to use plates. 8 Quality requirements 8.1 Presentation requirements: The dish should have a complete shape wi

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