T/CZSPTXH 209-2022 Abolished Group standards

T/CZSPTXH 209-2022, Specifications for the Cooking Process of Fried Shrimp and Mango in Chaozhou Cuisine

T/CZSPTXH 209-2022

Publish Date: 2022-07-28 Implement Date: 2022-07-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 209-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-28

Implement Date: 2022-07-28

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Shrimp and Date Fried Shrimp in Chaoshan Cuisine. This document is applicable to the preparation of Chaoshan Fried Shrimp and Date. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 300 g of fresh shrimp meat, 50 g of white fat meat, 1 egg, 75 g of water chestnut meat, 1000 mL of lard, 50 g of flour, 30 g of chives, and 15 g of coriander (or use 12 slices of raw tangerine). 4.1.2 Seasonings: 4 g of refined salt, 4 g of MSG, 1 g of Sichuan pepper powder, and 1 g of pepper powder, as well as 3 mL of sesame oil. 4.1.3 Sauce dish: 25 g of plum sauce and 20 mL of fragrant vinegar. 4.2 Requirements Wash the water chestnut meat and chives, and dry the shrimp meat thoroughly. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, soup bowl, and spoon. 6. Production process 6.1 Knife work T/CZSPTXH 209-202226 6.1.1 Cut the shrimp meat into shrimp paste. 6.1.2 Cut the water chestnut meat, chives, and white fat meat into small pieces and slightly squeeze out the excess water. Cut the white fat meat into small pieces. 6.2 Cooking 6.2.1 Add salt, MSG, Sichuan pepper powder, and 0.5 g of pepper powder to the shrimp paste and mix well. Then add the water chestnut meat, chives, and white fat meat and mix well. Finally, add egg white and flour to mix into shrimp and date paste. 6.2.2 Heat the wok over medium heat and pour in lard. When the oil temperature reaches 120℃, use a ladle to squeeze the shrimp and date paste into 3 cm long date-shaped pieces and add them to the oil one by one. Fry until cooked through and remove them. Heat the lard to 160℃ and add the shrimp and date to a golden yellow color. Drain the oil with a colander. 6.2.3 Remove the excess oil and add 3