T/CZSPTXH 227-2022 Active Group standards

T/CZSPTXH 227-2022, Guidelines for the Cooking Process of Stir-fried Shrimp with Autumn Melon in Chaozhou Cuisine

T/CZSPTXH 227-2022

Publish Date: 2022-10-15 Implement Date: 2022-10-15 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 227-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-10-15

Implement Date: 2022-10-15

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Shrimp with Autumn Melon in Chaoshan Cuisine. This document is applicable to the preparation of Chaoshan Cuisine's Shrimp with Autumn Melon. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 20 tiger shrimp (about 400g), 400g of autumn melon, 30g of garlic, 15g of red chili peppers, 20g of fresh straw mushrooms, and 10g of preserved vegetables. 4.1.2 Seasonings: 5ml of fish sauce, 2g of MSG, 1ml of sesame oil, 8g of cornstarch, 50ml of stock, 50g of rendered pork fat, and 400ml of blended oil (consumption of 80ml). 0.5g of pepper powder. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, and plate. 6. Production process 6.1 Knife work T/CZSPTXH 227-2022 6.1.1 Use a knife to make a cut on the back of the shrimp and slice it open (do not slice it into pieces). Remove the shrimp veins. 6.1.2 Cut off the stems of the fresh straw mushrooms and slice them into 2mm-thick pieces. Cut off the heads and tails of the garlic cloves and slice the red chili peppers open to remove the seeds and cut them into triangles. Cut the autumn melon into four slices, slice off the melon flesh, and cut it into 6cm-long pieces. Soak them in water and set aside for use. 6.2 Cooking 6.2.1 Add 2g of cornstarch to the shrimp to coat them. 6.2.2 Heat the wok over medium heat and pour in blended oil. When the oil temperature reaches 150℃, fry the garlic cloves until they turn golden brown and remove them. Blanch the autumn melon until it is half-cooked and remove it. Blanch the shrimp until they are eight-cooked and remove them. Drain the oil. 6.2.3 Leave some oil in the wok and add rendered pork fat. Stir-fry the straw mushrooms over medium heat, add the red chili peppers, and then