T/CZSPTXH 093-2019 Chaoshan Cuisine: Paper-Wrapped Tofu Cooking Technique Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of paper-wrapped tofu in Chaoshan cuisine. This standard applies to the preparation of Chaoshan cuisine - paper-wrapped tofu. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: A box of inner-fat tofu (about 350g), 150g of fresh shrimp, and 20g of coriander leaves. There are 20 sheets of wafer paper and 1000ml of oil (with a consumption of 40ml). 4.1.2 Seasonings: 3g of seasoned salt, 2g of chicken essence, 1g of pepper powder, a dish of Huaiyansalt, and a dish of Worcestershire sauce, as well as 50g of cornstarch. 4.2 Requirements: - Wash the coriander leaves and set aside for use. 5. Cooking utensils 5.1 Cooking tools: A wok and related tools. 5.2 Utensils: Cutting boards, knives, round plates, and chopsticks. 6. Production process 6.1 Knife work: - Peel the fresh shrimp and cut them in half with a knife. - Cut the inner-fat tofu into 4cm×2.5cm×1cm rectangles. 6.2 Cooking: - Marinate the shrimp and inner-fat tofu with seasoned salt, chicken essence, and pepper powder to enhance the flavor. - Place the wafer paper on a plate sprinkled with dry cornstarch, arrange a piece of coriander leaves on one side and the halved shrimp on the other side, and then place the rectangular-shaped inner-fat tofu in the middle. - Fry the wrapped tofu in 150℃ hot oil at medium heat for about 2 minutes until it turns golden brown, then remove and drain the oil. 7. Packaging 7.1 Packaging utensils: A 14-inch long round plate. 7.2 Packaging method: Arrange the tofu neatly in rows. 7.3 Sauce dish: Provide Huaiyansalt and Worcestershire sauce as seasonings. 8. Quality requirements 8.1 Color: Light golden brown. 8.2 Fragrance: A strong shrimp fragrance. 8.3 Taste: Fresh and sweet. 8.4 Texture: The inner-fat tofu is tender and

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