T/CZSPTXH 197-2022 Active Group standards

T/CZSPTXH 197-2022 Chaozhou cuisine chicken diced sea cucumber cooking process specification

Publish Date: 2022-05-12 Implement Date: 2022-05-12 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 197-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-12

Implement Date: 2022-05-12

Scope

Scope: This document specifies the requirements for raw materials, cooking utensils, production processes, packaging, quality standards, and optimal consumption time for the cooking process of Chicken Tendon Sea Cucumber in Chaoshan Cuisine. This document is applicable to the preparation of Chaoshan Cuisine's Chicken Tendon Sea Cucumber. Main technical content: 4. Raw material requirements 4.1 Main ingredients: Water-soaked sea cucumber 750g, chicken breast 150g, ham 25g, eggs 2, pumpkin, and 750ml of broth. 4.2 Seasonings: MSG 6g, cornstarch 25g, ginger 20g, scallions 15g, cooking wine 25ml, and 8g of salt. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32cm diameter steel pot. 6. Production process 6.1 Preparation work 6.1.1 Slice the chicken breast thinly, soak it in water to remove blood stains, and dry it after draining. Then, make it into a paste and add egg white, MSG, and 50ml of water to mix well. 6.1.2 Steam half a pumpkin after removing the pulp and set aside for later use. Blanch and fry the ham until fragrant and chop it for later use. 6.1.3 Cut the sea cucumber into 6cm×4cm pieces; wash and pound the ginger and scallions for later use. 6.2 Cooking 6.2.1 Add 30ml of oil to a hot pan and sauté the ginger and scallions. Add the sea cucumber and stir fry evenly. Add cooking wine and stir fry again. Then add 1000ml of water and boil it. Remove the sea cucumber, rinse it with cold water, remove the ginger and scallions, and drain it for later use. 6.2.2 After cleaning the pan, add 50ml of oil and sauté the sea cucumber evenly. Add 700ml of broth, MSG, and 6g of salt. When the broth is almost dry, thicken it with 20g of cornstarch and mix well. Pour it onto the sea cucumber and sprinkle with ham mince. 6.2.3 Clean the pan and use low heat to add 50ml of broth, then add 2g of salt and 2g of MSG. Gradually pour in the chicken tendon paste while stirring evenly. Add 5g of cornstarch to make a sa