T/CZSPTXH 220-2022 Active Group standards

T/CZSPTXH 220-2022 Chaozhou Pork Stir-Fried Chives Cooking Process Standards

T/CZSPTXH 220-2022

Publish Date: 2022-08-25 Implement Date: 2022-08-25 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 220-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-25

Implement Date: 2022-08-25

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 pork fried with chives in Chaoshan cuisine. This document is applicable to the preparation of pork fried with chives in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 250 g of pork belly, 300 g of chives, 30 g of red chili peppers, and 20 g of wet mushrooms. 4.1.2 Seasonings: 6 mL of fish sauce, 2 g of MSG, 50 mL of broth, and 50 g of rendered pork fat. 5. Cooking utensils 5.1 Cooking tools: frying pan and related tools. 5.2 Utensils: cutting board, knives, and plates. 6. Production process 6.1 Knife work T/CZSPTXH 220—202226 6.1.1 Cut the pork into 3 cm × 4 cm thick 3 mm slices. 6.1.2 Cut the wet mushrooms and red chili peppers into strips, and cut the chives into 4 cm sections (separate the green and white parts). 6.2 Cooking 6.2.1 Heat the wok over medium-low heat and add 50 g of rendered pork fat. When the oil temperature reaches 120 °C, stir-fry the pork until fragrant and golden brown, then remove and drain the oil. 6.2.2 Leave some oil in the wok and stir-fry the mushrooms over medium heat. Add the red chili peppers and chive white sections to stir-fry until fragrant. Add the chive green sections and pork, pour in the broth, and stir-fry over medium heat for 1 minute until the chive green sections are cooked through. Add fish sauce and MSG, and stir-fry evenly before serving. 7. Packaging The serving dish should preferably be a 10-inch oval plate. 8. Quality requirements 8.1 Color: Rich in color. 8.2 Aroma: Intense chive aroma. 8.3 Flavor: Salty and fresh with pork aroma. 8.4 Texture: Crispy and smooth. 9. Optimal consumption time After the dish is taken out of the wok and plated, the optimal consumption time should not exceed 15 minutes, and the serving temperature sho