T/CZSPTXH 267-2023 Chaozhou cuisine BAO ZHI GONG HU cooking process specification

Scope

Scope: This document 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 "Bao Sau Public Belly" in Chaoshan cuisine. This document applies to the preparation of "Bao Sau Public Belly" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 500 g of soaked public fish gelatin, 500 g of jade vegetables, 50 g of cooked ham slices, 500 mL of broth, and 2000 mL of drinking water. 4.1.2 Seasonings: 20 mL of light soy sauce, 30 mL of Bao Sau sauce, 50 g of lard, 20 g of wet starch, 30 g of ginger, 100 g of scallions, and 50 mL of cooking wine. 4.1.3 Sauce dishes: 50 mL of aged vinegar and 20 g of shrimp paste. 4.2 Requirements 4.2.1 Steam the fish gelatin in a steamer for 30 minutes. 4.2.2 After steaming, immediately soak it in ice water for 5 days, changing the water daily to remove impurities and off-flavors. 4.2.3 When the fish gelatin has expanded to four times its original volume, remove it and set aside for later use. 5 Cooking utensils 5.1 Steaming utensils: wok and steamer. 5.2 Utensils: colander, frying spatula, cutting board, knives, bamboo tray, and bamboo skewers. 1T/CZSPTXH 267-20236 Production process 6.1 Cooking 6.1.1 Use two bamboo trays to sandwich the fish gelatin in the middle. After the fish gelatin is fully unfolded and flattened, fix it with bamboo skewers to ensure that the fish gelatin is completely unfolded. 6.1.2 Heat 2000 mL of drinking water in a wok, add ginger, scallions, and cooking wine, and boil it over high heat. Cook the fish gelatin for 1 minute to remove fishy smell, then remove it and drain it on a plate. Pour 250 mL of broth over the fish gelatin and steam it over medium heat for 5 minutes, then remove it. 6.1.3 Cut the fish gelatin into 12 pieces and arrange them in a plate, with blanched jade vegetables placed around it as a de

Development Information

Related Standards