T/CZSPTXH 188-2021 Chaoshou Cuisine Five-nut Tofu Cooking Process Standards

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 Five-kernel Tofu in Chaoshan Cuisine. This document is applicable to the preparation of Five-kernel Tofu in Chaoshan Cuisine. Main technical content: - Raw materials and requirements: 4.1 Raw materials: 400 g of inner-fat tofu and 80 g of sugar powder. 4.1.2 Seasonings: 300 g of eagle-seed flour and 1,500 mL of cooking oil. - 4.2 Requirements: The sugar powder (roasted white sesame seeds: black sesame seeds: peanuts: cashews: white sugar powder = 1:1:1:1:3). - 5 Cooking utensils: 5.1 Cooking utensils: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. - 6 Production process: 6.1 Knife work: T/CZSPTXH 188-20212. 6.1.1 Cut the inner-fat tofu into blocks measuring 6 cm × 4 cm × 2 cm. 6.1.2 Evenly coat the inner-fat tofu with eagle-seed flour. 6.2 Cooking: 6.2.1 Heat the wok and add cooking oil. Turn the heat to medium and heat to 160 °C, then turn to low heat. Add the coated inner-fat tofu to the hot oil and fry until it solidifies and remove it. 6.2.2 Increase the oil temperature to 160 °C and fry the inner-fat tofu again until it becomes crispy and remove it, draining the oil. 6.2.3 Plate the dish and evenly sprinkle the sugar powder on the fried tofu. - 7 Packaging: Use a 14-inch rectangular plate for packaging. - 8 Quality requirements: 8.1 Golden color. 8.2 Sweet taste. 8.3 Crispy and smooth texture. - 9 Optimal consumption time: After the dish is removed from the wok and plated, the optimal consumption time should not exceed 15 minutes, and the optimal serving temperature is 60 °C (see Appendix A for dish pictures).

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