T/CZSPTXH 068-2018 The importance of drying and reprocessing ingredients in Chaozhou cuisine and basic requirements

Scope

Scope: This standard specifies the terminology and definitions, importance, and basic principles of the rehydration processing of dried seafood in Chaoshan cuisine. This standard applies to the rehydration processing of dried seafood in Chaoshan cuisine. 2. Main Technical Content: 2.1 The importance and basic requirements of rehydration processing of dried seafood in Chaoshan cuisine. 2.2 Terminology and definitions: The following terms and definitions are applicable to this document. 2.3 The importance of rehydration processing of dried seafood in Chaoshan cuisine. 3.1 Dried seafood raw materials are dehydrated from fresh materials, and have characteristics such as dryness, hardness, age, and toughness. Some may also have fishy, rancid, or foul odors, and cannot be directly cooked and eaten. To meet edible requirements, these characteristics and odors must be removed through rehydration processing. 3.2 Dried seafood raw materials are a major category of cooking ingredients. Whether plant-based or animal-based, terrestrial or aquatic, they can all be made into dried products, especially some luxury dishes that primarily use dried raw materials. The skill level of cooking dried seafood raw materials reflects a chef's expertise, and the variety and quality of such dishes reflect the level of a restaurant. 4. Basic Principles of Rehydration Processing of Dried Seafood: 4.1 Familiarize yourself with the characteristics and origins of dried seafood raw materials to select appropriate rehydration methods. Similar dried seafood raw materials from different origins have different shapes and performances. Only by understanding the origin of the dried seafood and mastering their respective characteristics can we apply targeted rehydration processing methods to achieve twice the result with half the effort. 4.2 Master the freshness, age, tenderness, and quality of dried seafood raw materials to control the soaking time and cooking fire. The same dried seafood raw materials fro

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