T/CZSPTXH 183-2021 Chaoshan Cuisine: Specifications for the Cooking Process of Ziguo (a Traditional Dessert)

Scope

Scope: This document specifies the requirements for raw materials, cooking utensils, production processes, packaging, quality standards, and the best consumption time for the cooking process of "Zhi Guo" in Chaoshan cuisine. This document is applicable to the preparation of "Zhi Guo" in Chaoshan cuisine. Main technical content: 4.1 Raw materials: Zhizi (15g), glutinous rice flour (250g), and water (220mL). 4.2 Seasonings: Returned sugar (100g). 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer and a 6-inch round mold. 6. Production process: 6.1 Preparation work: 6.1.1 Wash and crush Zhizi, then soak it in water for 2 hours. 6.1.2 Filter the Zhizi water to remove the sediment, and mix the filtrate with glutinous rice flour. Let it stand for 1 hour. 6.2 Cooking: 6.2.1 Stir the glutinous rice paste evenly, then pour it into the mold and steam it over medium heat for 25 minutes to complete. 6.2.2 Use a fine cotton thread instead of a knife to cut out even slices, and serve with a Returned Sugar Sauce dish to complete. 7. Packaging: The packaging container should be a plate with a sauce dish. 8. Quality requirements: 8.1 The dish should be soft, smooth, and flexible. 8.2 The color should be brownish red. 8.3 The taste should have a light fragrance of Zhizi. 8.4 The texture should be elastic and flexible. 9. Best consumption time: It can be stored for a long time and is suitable for consumption at room temperature (see Appendix A for the dish's pictures).

Development Information

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