T/CZSPTXH 019-2018 Chaoshan Cuisine: Cooking Process Standards for Pork Skin Duck

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Rotten Skin Duck". This standard applies to the preparation of Chaoshan cuisine's "Rotten Skin Duck". Main technical content: 7.1 Cut the duck meat into thin slices (about 3 mm thick), fry the chestnuts, and cut them into 1 mm fine dices. Cut the dried shrimp and mushrooms into 1 mm fine dices, and cut the lean meat into 2 mm fine strips. 7.2 Place the sliced duck meat in a bowl, add soy sauce, Shaoxing wine, ginger, scallions, and MSG to marinate, then remove the ginger and scallions. Add the duck egg white to mix and set aside. 7.3 Wash and cook the glutinous rice, then add the chopped chestnuts, dried shrimp, mushrooms, lean meat, fish paste powder, pepper powder, refined salt, MSG, and glutinous rice to stir-fry and mix well to make the filling.

Development Information

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