T/CZSPTXH 211(1)-2022 Active Group standards

T/CZSPTXH 211(1)-2022 Chaozhou cuisine cooking process standardization of "made-of-money fish swim bladder"

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 211(1)-2022

Standard Type: Group standards

Standard Status: Active

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 terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou Cuisine's Stuffed Moneyfish Bladder. This document is applicable to the preparation of Chaozhou Cuisine's Stuffed Moneyfish Bladder. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: 12 pieces of oil-soaked eel bladders (or King Dragon fish bladders) (about 60g), 200g of shrimp paste, 20g of cooked ham powder, 20g of fatty pork, 12 small flower mushrooms, 30g of bamboo shoot flowers, 300ml of stock, 50g of lard. 4.1.2 Seasonings: 3g of salt, 3g of MSG, 1g of pepper powder, 10ml of sesame oil, 3g of corn starch. 4.2 Requirements 4.2.1 Soak the oil-soaked fish bladders in water until they are fully hydrated. 5 Cooking utensils 5.1 Cooking tools: frying pan and related tools. 5.2 Utensils: cutting board, knife, soup bowl, and spoon. 6 Production process 6.1 Knife work 6.1.1 Cut the fish bladders into 3cm-long sections. Cut the bamboo shoot flowers into 0.5cm-thick slices and cut the fatty pork into powder. 6.2 Cooking 6.2.1 Blanch the fish bladders and dry them with a clean cloth. 6.2.2 Add 1.5g of salt, 0.5g of pepper powder, and 1.5g of MSG to the shrimp paste, then stir evenly in one direction with a chopstick to make the filling. Stuff it into the fish bladders, press it flat on both sides, and stand it upright in a plate. Stick ham powder on top of the shrimp paste. Make a total of 12 pieces and arrange them in a plate. Put them into a steamer and steam over medium heat for 4 minutes until they are cooked. Remove them. 6.2.3 Heat oil in a clean pot, stir-fry the small flower mushrooms and bamboo shoot flowers, add 300ml of stock, 1.5g of salt, and 1.5g of MSG, and put in the fish bladders. Simmer over medium heat for 8 minutes. Remove all ingredients and arrange them on a plate (with the fish bladders in