T/GDMZCX 020-2019 Hakka Cuisine: Braised Yellow Jade Sea Cucumber Cooking Process Standards

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of red-braised yellow sea cucumber in Hakka cuisine. This standard applies to the preparation of red-braised yellow sea cucumber in Hakka cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Prepare 750 grams of rehydrated yellow sea cucumbers, 100 grams of minced pork, and 30 grams of dried shrimps, along with 70 grams of chopped scallions. 4.1.2 Seasonings: - 3 grams of light soy sauce - 2 grams of dark soy sauce - 1 gram of pepper - 6 grams of MSG - 6 grams of salt - 50 grams of chicken broth - Sufficient peanut oil 4.1.3 Garnishes: - 10 grams of chopped scallions - 3 grams of ginger slices 4. Requirements 4.2.1 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 7900, GB/T 8967, GB/T 18186, NY/T 1193, and SC/T 3204. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 During the "blanching" process of sea cucumbers, salt should be added. 6. Production process 6.1 Knife work and pre-processing 6.1.1 Cut the rehydrated yellow sea cucumbers into rectangular pieces. 6.1.2 Heat a wok and sauté ginger slices and chopped scallions until fragrant. Add Shaoxing wine, water, and salt, then simmer the sea cucumbers until they are cooked through. Remove and rinse with water, drain, and set aside. 6.2 Cooking Heat a little oil in the wok and sauté the minced pork until fragrant. Add the yellow sea cucumbers, Shaoxing wine, and chicken broth. Simmer for a while until the sauce thickens. Add chopped scallions to thicken the sauce and drizzle with sesame oil before serving. 8. Quality requirements 8.1 Color: Fresh and clear without burnt or scorched marks. 8.2 Aroma

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