T/CZSPTXH 090-2019 Seafood in Nest cooking process specification in Chaozhou cuisine

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, presentation, and quality requirements for cooking Chaoshan cuisine with Nestlé Sea Treasure. This standard applies to the preparation of Chaoshan cuisine with Nestlé Sea Treasure; Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 600 g of large taro, 200 g of fresh squid, 100 g of shrimp, 100 g of celery, 60 g of radish, 40 g of wet mushrooms, and 40 g of walnut kernels. 4.1.2 Seasonings: 20 g of refined salt, 30 g of cornstarch, 3 g of five-spice powder, 1,500 mL of cooking oil, 2 g of MSG, 1 g of pepper powder, and 1 mL of sesame oil. 4.2 Requirements 4.2.1 Peel the taro and set aside for use. 4.2.2 Peel the celery and radish, process the fresh squid, and set aside for use. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knives, and two stainless steel colanders. 6. Production process 6.1 Knife work 6.1.1 Cut the taro into thin, long strips with a width of 1.5 mm × 1.5 mm. 6.1.2 Cut the fresh squid into a wheat-shaped pattern and then into a 2.5 cm × 4.5 cm triangle. Cut the celery and radish into 1.5 cm × 1.5 cm rhombus-shaped slices. Slice the shrimp with a two-thirds deep incision on its back. Cut the wet mushrooms into 1.5 cm × 1.5 cm square pieces. 6.2 Cooking 6.2.1 Add 17 g of salt to the taro strips and mix well. Use the osmotic effect of salt to soften the taro strips. After washing off the salt with water, squeeze out the excess moisture. 6.2.2 Add five-spice powder to the taro strips and mix well. Then add 25 g of cornstarch and mix well (note to keep the taro strips neat for easy weaving of the Nestlé edge). 6.2.3 Heat oil in the wok to 160 °C, soak two identical stainless steel colanders, remove one of them, arrange four to five bundles of taro strips in an arc and evenly place them on the edge of the

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