T/CZSPTXH 001-2018(1) Teochew Beef Noodles Soup (Cooking Process Specification) (Revision)

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the preparation of Chaoshan cuisine - Beef Kway Teow Soup. This standard applies to the preparation of Chaoshan cuisine - Beef Kway Teow Soup; Main technical content: 1. Raw materials and requirements 1.1 Raw materials 1.1.1 Ingredients: 50 g of beef, 200 g of Kway Teow, 200 mL of beef bone soup, 2 g of celery, and 2 g of minced galangal. 1.1.2 Seasonings: 10 mL of fish sauce, 0.5 g of MSG, 0.1 g of pepper powder, 1 mL of garlic oil, and 0.5 mL of sesame oil. 2. Requirements for controlling the cooking fire must be strictly adhered to, ensuring that the Kway Teow is not overcooked and the meat remains tender. 3. Cooking utensils 3.1 Stove: It is recommended to use a gas stove. 3.2 Cookware: It is recommended to use a 32 cm-diameter steel pot. 4. Production process 4.1 Knife skills 4.1.1 Cut the beef into slices about 0.2 cm thick. 4.1.2 Cut the Kway Teow into strips 0.8 cm wide. 4.1.3 Peel and grind the galangal into powder. 4.1.4 Cut the celery into 4 mm-diameter pieces. 4.2 Cooking steps 4.2.1 Place the MSG and fish sauce at the bottom of the bowl for later use. 4.2.2 Blanch the Kway Teow in boiling water, remove and place in a bowl. 4.2.3 Blanch the beef in boiling beef bone soup until just cooked through, then remove and place on top of the Kway Teow. 4.2.4 Place the galangal, celery, pepper powder, garlic oil, and sesame oil on top of the beef and pour in the beef bone soup. 5. Serving vessel: It is recommended to use a 6-inch round bowl (15 cm in diameter). 6. Quality requirements 6.1 Sensory requirements: The soup should be clear and fresh. 6.2 Color: The color should be elegant and natural. 6.3 Aroma: The aroma should be pure and original. 6.4 Taste: The taste should be fragrant and pleasant. 6.5 Texture: The Kway Teow should be chewy with a soft texture, and the meat should be tend

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