T/CZSPTXH 005-2018 5. Chaozhou cuisine - Pork rice flour (soup) cooking process specifications

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - pork rice noodles (soup). This standard applies to the preparation of Chaoshan cuisine - pork rice noodles (soup); Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 50 g of pork, 80 g of wet rice noodles, 200 mL of meat bone soup, 2 g of celery, and 40 g of lettuce. 4.1.2 Seasonings: 10 mL of fish sauce, 0.5 g of MSG, 0.1 g of pepper powder, 1 mL of garlic oil, and 0.5 mL of sesame oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot. 6. Production process 6.1 Knife work 6.1.1 Cut the pork into 0.2 cm thick slices. 6.1.2 Cut the celery into 4 mm beads. 6.2 Cooking 6.2.1 Place MSG, fish sauce, and celery beads at the bottom of the bowl and set aside. 6.2.2 Blanch the rice noodles in boiling water, remove and drain them into a bowl. 6.2.3 Blanch the lettuce in boiling water, remove and drain them into a bowl. 6.2.4 Blanch the pork in the meat bone soup until it is just cooked, remove and place it on top of the rice noodles, then pour the meat bone soup over it. 7. Plating vessel: It is recommended to use a 6-inch round bowl (15 cm). 8. Quality requirements 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: The color should be elegant and pure. 8.3 Aroma: The aroma should be original and natural. 8.4 Taste: The taste should be fragrant and delicious. 8.5 Texture: The texture should be glutinous with a chewy feel, and the pork should be tender. 9. Optimal consumption time: It is recommended that the time from placing the dish in the bowl to consumption should not exceed 2 minutes, and the consumption temperature should be 60°C.

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