T/CZSPTXH 247-2023 Chaozhou cuisine baking zhujia fish cooking craft specifications

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving methods, and quality requirements for the "Jia Sha Fish" dish in Chaoshan cuisine, as well as the optimal serving time. This document applies to the preparation of the "Jia Sha Fish" dish in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: 300g bass fish, 400g fresh shrimp, 50g pork fat, 3 eggs, 50g ham slices, 50g water chestnut, 80g dried mushrooms, 40g coriander, 200g pork netting fat, and 1000ml cooking oil (with a consumption of 70ml). 4.2 Seasonings: 4g salt, 3g MSG, and 1g pepper powder. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer and a frying pan. 6. Production process 6.1 Preparation work - Wash and remove the leaves from the coriander. - Cut the eggs into thin protein slices and fry them until golden brown before cutting them into 5cm-wide strips. - Slice the mushrooms and ham into 5cm-wide strips, and slice the pork fat and water chestnut into fine particles for later use. - Wash and drain the fresh shrimp, place them on a cutting board, and pound and mince them with a knife. Add 3g salt, 2g MSG, and 0.5g pepper powder, then mix them until a paste forms. Add the pork fat and water chestnut slices and mix well before setting aside. - Cut the fish into double-flied slices about 0.5cm thick. Season with 1g salt, 1g MSG, and 0.5g pepper powder, then add 2g flour and 1 egg white to marinate for 10 minutes before use. 6.3 Cooking 6.3.1 Heat the oil in a pan over medium heat until it reaches 150℃. Quickly fry the fish until golden brown, then remove and drain on a plate to cool before use. 6.3.2 Wash and drain the netting fat, spread it on a cutting board, sprinkle it with flour, and then layer it with a thin shrimp paste (about 15cm×5cm in size). Layer it with fish slices, then layer it with a thin shrimp paste again

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