T/CZSPTXH 172-2021 Chaoshan Cuisine: Cooking Process Standards for Squid with Taro Fragrance and Crispy Texture

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Tide-Smelling Crispy Squid in Chaoshan Cuisine. This document is applicable to the preparation of Tide-Smelling Crispy Squid in Chaoshan Cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: - 500 g of fresh small squid (10 pieces) - 150 g of steamed taro - 3 salted eggs - 2 g of chopped scallions - 50 g of flour - 700 g of lard (consumption: 100 g) 4.1.2 Seasonings: - 0.5 g of pepper powder - 3 g of MSG - 2 g of refined salt - 5 mL of sesame oil 4.1.3 Sauce plate: - Soy sauce - Mustard 4.2 Requirements 4.2.1 For salted eggs: Remove the egg yolk and steam it until cooked, then chop it finely. 4.2.2 For fresh small squid: Remove the skin and internal organs, leaving the squid heads. 4.2.3 For taro: Steam it until cooked, then mash it into a paste. 5 Cooking utensils 5.1 Cooking utensils: - Steamer - T/CZSPTXH 172-20212 5.2 Utensils: - Frying pans - Funnel - Wok 6 Production process 6.1 Preparation 6.1.1 Mix the taro paste, salted egg yolk, chopped scallions, and seasonings to form a filling. 6.1.2 Stuff the filling into the fresh small squid, then put the squid heads back in and secure them with bamboo skewers. 6.2 Cooking - Heat the wok with oil. When the oil temperature reaches 120°C, fry the squid over medium heat for about 6 minutes until cooked. Remove the squid, then increase the heat to 150°C and fry the squid again until golden and crispy. Remove and drain the oil. 7 Packaging 7.1 Packaging utensils: Use a 12-inch bamboo section plate. 7.2 Packaging method: Remove the bamboo skewers from the squid and arrange them in two rows. 8 Sensory requirements 8.1 Color: Golden. 8.2 Flavor: Intense taro fragrance. 8.3 Texture: Crispy on

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