GB 2757-1981
Replaced
T/CZSPTXH 017-2018
Active
Group standards
T/CZSPTXH 017-2018 The cooking process specifications for oyster omelet with cuttlefish in Chaozhou cuisine
T/CZSPTXH 017-2018 The cooking process specifications for oyster omelet with cuttlefish in Chaozhou cuisine
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 017-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2018-09-15
Implement Date:
2018-09-15
Scope
Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of oil-fried squid in Chaoshan cuisine. This standard applies to the preparation of oil-fried squid in Chaoshan cuisine. Main technical content: 8. Cooking 8.1 Stir-fry the minced garlic with white rice until it turns golden brown. Add in white meat rice, mushroom rice, and fish maw powder, and stir well. Remove from the wok and set aside. 8.2 Heat the wok over medium heat and pour in lard. When the oil temperature reaches about 100℃, add the squid and stir-fry until cooked. Pour out the oil and leave a small amount of lard in the bottom of the wok. Add in the squid, seasonings, and starch sauce, quickly toss a few times, remove from the wok, and plate. Serve with deep-fried pearl cauliflower as a side dish.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced