T/CZSPTXH 148(1)-2021 Chao Zhou cuisine, Chao Zhou beef hotpot (0318 final version)

Scope

Scope: This document specifies the terminology and definitions of Chaoshan cuisine and Chaoshan beef hotpot, the main ingredients and soup base of the hotpot, cooking utensils, preparation process, plating, sauce dishes, and the best time to enjoy it. This document is applicable to Chaoshan cuisine and Chaoshan beef hotpot. Main technical content: 3.1 Blanching (cuan): A method of quickly cooking small raw materials in boiling water (broth) to make dishes. 3.2 Partial cooking: It refers to the state when the color of the meat slices changes from raw to cooked, and there is no smell of raw meat, indicating that the meat is close to being fully cooked. 4. Firepot main ingredients and soup base 4.1 Firepot main ingredients: Fresh beef and beef products from yellow cattle slaughtered within 4 hours are used as the main ingredients of the hotpot. 4.1.1 Yellow cattle fresh meat hotpot main ingredients are divided into different parts of the cow according to their locations: tongue, snowflake meat (neck tendon), spoon tendon, spoon handle, chest fat, tendon, hanging dragon, fat tendon, tender meat, five-flavor tendon, and beef tripe, etc. The distribution of different parts of the beef is shown in Figure 1. T/CZSPTXH 148—20213 Figure 1 Distribution of different parts of beef 4.1.2 Beef products hotpot main ingredients mainly include cooked beef balls and cooked beef tendon balls. 4.2 Firepot soup base: The beef hotpot soup base is made from beef bone broth, and the recommended volume of the soup base is 2.5 L to 3.5 L. 5. Cooking utensils: Chaoshan beef hotpot uses stoves, hotpot pots, and double hook wire strainers that meet the corresponding standard requirements. 6.1 Knife work and specifications: The knife work and specifications requirements for the firepot main ingredients are shown in Table 1. Table 1 Knife work and specifications requirements for firepot main ingredients Main ingredient Knife work and specifications Tongue Horizontal cutting, each slice

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