T/CZSPTXH 231-2022 Active Group standards

T/CZSPTXH 231-2022, Specifications for the Cooking Process of Stir-Fried Choi Sum in Chaozhou Cuisine

T/CZSPTXH 231-2022

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 231-2022

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 terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of stir-fried Chinese cabbage in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine stir-fried Chinese cabbage. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 600 g of Chinese cabbage, 30 g of garlic cloves. 4.1.2 Seasonings: 100 g of rendered pork fat, 10 mL of fish sauce, 2 g of MSG, 30 mL of broth. 4.2 Requirements - Clean the Chinese cabbage and remove the old leaves. Then cut the stem and leaves into 6 cm sections respectively, and peel off the stem. 5. Cooking utensils 5.1 Cookware: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, and plates. 6. Production process 6.1 Knife skills - Flatten the garlic cloves using a hammer. - Heat the wok over high heat, add rendered pork fat, and when the oil temperature reaches 120°C, sauté the garlic cloves until they turn light golden brown. Add the Chinese cabbage stems and stir-fry evenly. Then add the Chinese cabbage cores and leaves and stir-fry evenly. Add the broth and stir-fry until the dish is 90% cooked. Add the fish sauce and MSG and mix well before serving. 7. Packaging - Use a 10-inch plate for packaging. 8. Quality requirements 8.1 Color: Bright green. 8.2 Aroma: Intense fragrance. 8.3 Flavor: Salty and fresh with a pleasant taste. 8.4 Texture: Soft, crispy, and tender. 9. Optimal consumption time - After the dish is taken out of the wok and packaged, the optimal consumption time should not exceed 10 minutes. The serving temperature should be around 60°C (see Appendix A for dish pictures).