T/CZSPTXH 095-2019 Chaoshan Cuisine - Cooking Specifications for Dried Squid with Various Flavors

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of "Hundred Flowers Dried Squid" in Chaoshan cuisine. This standard applies to the preparation of "Hundred Flowers Dried Squid" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One dried squid weighing 50 g, shrimp meat 150 g, water chestnut meat 25 g, chives yellow 25 g, white meat 25 g, one duck egg white, and 800 mL of cooking oil (actual consumption 150 mL). 4.1.2 Seasonings: 3 g of refined salt, 3 g of MSG, 1 g of pepper powder, and 15 mL of orange oil. 4.2 Requirements Wash the dried squid, shrimp meat, water chestnut meat, and chives yellow and set aside for use. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, scissors, long round plate, and chopsticks. 6. Production process 6.1 Knife work Wash the water chestnut meat, chives yellow, and white meat and cut them into about 1 mm-sized small pieces. Squeeze out the water and set aside for use. 6.2 Cooking 6.2.1 Blanch the dried squid with alcohol until cooked, remove it and place it on a cutting board. Use the back of a kitchen knife to repeatedly pound it until the entire squid becomes soft (about three times longer in length), reducing its toughness and making it thinner for use. 6.2.2 Make shrimp paste: Pick out the shrimp intestines from the shrimp meat, squeeze out the water, and pound it into shrimp paste. Add half a duck egg white and stir in the same direction until the paste forms. 6.2.3 Add water chestnut meat, chives yellow, and white meat to the shrimp paste and mix in MSG, salt, and pepper powder. 6.2.4 Apply the remaining duck egg white to the surface of the dried squid and evenly stuff the shrimp paste on it (with a shrimp paste thickness of about 1 cm). Fry it i

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