T/CZSPTXH 268-2023 Chaoshan Cuisine: Specifications for the Cooking Process of Honey-Marinated Loquat

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 "Honey-Marinated Loquat" in Chaoshan cuisine. This document is applicable to the preparation of "Honey-Marinated Loquat" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 10 loquats (750g), 150g winter melon sugar, 10g lard. 4.1.2 Seasonings: 50g cake flour, 400g white sugar, 5g cornstarch, 300ml drinking water. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, spoon, colander. 6. Production process 6.1 After cutting off the tail and removing the seeds of the loquats, mix the winter melon sugar with the cake flour and knead into small balls, then stuff them into the loquats. 6.2 Blanch the loquats in boiling water for 5 seconds, then soak them in cold water and peel them off. 6.3 Add drinking water and white sugar to the pot, boil them until they melt, then add the loquats. Boil them over high heat for 10 minutes, remove them, shape them, and plate them. 6.4 Add 100ml syrup and lard to the pot, thicken with wet cornstarch, and pour it evenly over the loquats. 7. Packaging: Use a 12-inch abalone plate as the packaging container. 8. Quality requirements 8.1 Appearance requirements: The fruit shape should be intact. 8.2 Color: Golden and transparent. 8.3 Taste: Sweet and sour with a pleasant flavor. 8.4 Texture: Soft and chewy. 9. Optimal consumption time: After the dish is taken out of the pot and plated, the optimal consumption time should not exceed 10 minutes, and the optimal serving temperature is 70°C.

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