T/CZSPTXH 007-2018 Cantonese cuisine and spring roll cooking process specifications

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's spring rolls. This standard applies to the preparation of Chaoshan cuisine's spring rolls; Main technical content: 4. Raw materials and requirements 4.1.1 Raw materials: - 36 sheets of Chaoshan-style thin pancake skins - 150 g of pork neck meat - 300 g of peeled mung bean sprouts 4.1.2 Seasonings: - 150 g of green garlic - 25 g of shredded wet mushrooms - 25 g of dried shrimp - 2,500 mL of peanut oil (consumption: 150 mL) - 10 g of sugar - 10 mL of fish sauce - 20 g of refined salt - 8 g of MSG - 1 g of pepper - 1 g of five-spice powder - 10 mL of white wine - 10 mL of fermented bean curd juice 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok. 6. Production process 6.1 Knife work 6.1.1 Remove the head and outer skin of the green garlic, wash it, and cut it into garlic flowers for later use. 6.1.2 Cut the dried shrimp into fine diced pieces for later use. 6.1.3 Cut the mushrooms into strips. 6.1.4 Cut the pork neck meat into thick strips. 6.2 Cooking 6.2.1 Soak the mung bean sprouts until they are fully hydrated, steam them until they are warm, then dry them. Add the garlic flowers, chopped dried shrimp, stir-fried mushroom strips, fish sauce, and MSG to mix into a filling. 6.2.2 Marinate the pork neck meat strips with white sugar, refined salt, pepper, five-spice powder, white wine, and fermented bean curd juice for 10 minutes for later use. 6.2.3 Take 1 1/4 sheets of thin pancake skins (1/4 sheet for the base) and place them on a board. Add 40 g of filling and 5 g of pork neck meat to the thin pancake skins, then wrap them into a pillow-shaped shape and seal the edges with flour paste. Heat the peanut oil in a pan until it reaches 60-70°C (about 180°C), then fry the spring rolls until the

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