T/MZFSCX 007-2021 Hakka Cuisine: Fengliang Bitter Wheat Skin Cooking Process Standards

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw material: Bitter wheat skin, 250 grams. 4.1.2 Seasonings: Peanut oil, 30 grams; MSG, 3 grams; fish sauce, 10 grams; chicken powder, 3 grams. 4.1.3 Garnishes: Garlic cloves, 20 grams; Jinbuhuan, 10 grams. 4.2 Requirements 4.2.1 Raw materials, seasonings, and garnishes shall comply with the provisions of GB 2762, GB 2763, GB 5749, GB/T 8967, GB/T 1534, SB/T 10415, and SB/T 10324. 4.2.2 Processing water shall comply with the provisions of GB 5749. 5 Cooking utensils 5.1 Cooking utensils: Wok and associated tools. 5.2 Utensils: Cutting boards, knives, etc. 6 Production process 6.1 Knife work and preliminary processing: Wash the bitter wheat skin and remove the older parts of the head, leaving the younger parts to be cut into small pieces about 5 cm long. Peel the garlic cloves and flatten them with a knife (do not chop them). Remove the younger leaves of Jinbuhuan and set aside. 6.2 Cooking: Heat the peanut oil in a wok. When the oil is hot, add the flattened garlic cloves and stir-fry until fragrant. Add the bitter wheat skin and stir-fry over medium heat until dry. Add fish sauce, MSG, and Jinbuhuan and stir-fry for 10 seconds before removing from the heat. 7 Packaging 7.1 Packaging containers: Round plates. 7.2 Packaging method: Directly place the cooked dish into the plate. 8 Quality requirements 8.1 Color: Green and colorful. 8.2 Aroma: Fragrant and rich in flavor. 8.3 Taste: Fresh and delicious. 8.4 Texture: Crispy and refreshing.

Development Information

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