T/CZSPTXH 138-2020 Chaoshan Cuisine: Mei Ju Huai Shan Cooking Techniques Specification

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Mei juice Huishan dish. This document is applicable to the preparation of Chaoshan Mei juice Huishan dish. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: 800 g of Huishan. 4.1.2 Seasonings: 350 g of white sugar, 50 mL of honey, 20 g of salted plum sauce, and 50 g of sour plum sauce. 4.2 Requirements - Wash and peel the Huishan. 5 Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowl, and spoon. 6 Production process 6.1 Knife work 6.1.1 Cut the Huishan into 0.8 cm × 0.8 cm × 4 cm strips and soak them in water. 6.2 Cooking 6.2.1 Remove the Huishan from the water, place them on a plate, sprinkle with white sugar and arrange them flat. Steam them in a steamer over medium heat for about 15 minutes until they are cooked, then drain them. 6.2.2 Prepare the sauce: Mix and blend honey, salted plum sauce, and sour plum sauce to make a sauce. Add the steamed Huishan strips to the sauce and mix them well. Serve them either cold or hot. 7 Packaging - Use a 12-inch rectangular plate for packaging. 8 Quality requirements 8.1 Color: The color should be snow-white. 8.2 Aroma: It should have a sweet and fragrant taste. 8.3 Flavor: It should have a sour and appetizing taste. 8.4 Texture: The texture should be flexible and smooth. 9 Optimal consumption time - After the dish is taken out of the pot and plated, it can be eaten either cold or hot (see Appendix A for pictures of the dish).

Development Information

Related Standards