T/CZSPTXH 212(1)-2022 Active Group standards

T/CZSPTXH 212(1)-2022 Chaoshan Cuisine: Specifications for the Cooking Process of Pairing Crab with Ointment

T/CZSPTXH 212(1)-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 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 212(1)-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, presentation, quality requirements, and optimal consumption time for the cooking process of the Chaoshan dish "Yuan Yang Gao Crab". This document is applicable to the preparation of the Chaoshan dish "Yuan Yang Gao Crab". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: One each of gum crab and meat crab (each weighing about 350 g), 200 g of fresh shrimp meat, 2 eggs, 50 g of cooked green peas, 100 g of pork lean meat, 10 g of wet mushrooms, and 75 g of white fat meat. 4.1.2 Auxiliary materials: 50 g of cooked lard, 50 g of ginger, 50 g of scallions, and 2 g of Sichuan pepper. 4.1.3 Seasonings: 2 g of refined salt, 3 g of MSG, 1 g of pepper powder, and 2 dishes of ginger vinegar. 4.2 Requirements The crabs should be cleaned, the large claws of the crabs cut off, the crab bodies cut into 8 pieces (including the small claws), and the crab shells trimmed of their edges. The crab roe should be scooped into a bowl. The cooked green peas should be peeled and mashed into a paste. 5 Cooking utensils 5.1 Cooking utensils: A wok and its accessories. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 1T/CZSPTXH 212—202226 Production process 6.1 Knife work 6.1.1 Cut the white fat meat, mushrooms into minced pieces, and the pork lean meat into minced meat. Mix them together with shrimp paste and add MSG, pepper powder, and refined salt. Divide the mixture into two parts, adding egg yolk and crab roe to one part and green pea paste to the other. 6.1.2 Stuff the 8 pieces of crab meat of the gum crab with egg yolk and crab roe, and the 8 pieces of crab meat of the meat crab with green pea paste. Arrange them in serving plates, decorate with crab legs, and form a pair of crab shapes, placing them on either side of the plate. 6.2 Cooking Place ginger, scallions, and Sichuan pepper on the surface of