T/CZSPTXH 010-2018 Active Group standards

T/CZSPTXH 010-2018 10. Chaozhou cuisine - cooking process specifications for pork ball soup

Publish Date: 2018-08-21 Implement Date: 2018-08-21 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 010-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2018-08-21

Implement Date: 2018-08-21

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 pork meatball soup in Chaoshan cuisine. This standard is applicable to the preparation of pork meatball soup in Chaoshan cuisine. Main technical content: 4. Raw materials (for one serving): 4.1 Ingredients: 6 pork meatballs (specification: about 40 balls/500 g), 200 mL of meat bone soup, 0.5 g of seaweed, and 1 g of celery. 4.2 Seasonings: 1 g of garlic oil, 0.5 g of MSG, 5 mL of fish sauce, 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 diameter steel pot. 6. Production process: 6.1 Cutting techniques: Cut the celery into minced pieces and set aside for later use. 6.2 Cooking: 6.2.1 Mix the seaweed, minced celery, garlic oil, MSG, and fish sauce to prepare the soup base. 6.2.2 Add the pork meatballs (about 2.5 cm in diameter) to the large pot of meat bone soup and boil them. After boiling for 2 minutes over medium-low heat, remove them, place them in a bowl, and pour 200 mL of meat bone soup over them. 6.2.3 Drizzle sesame oil over the soup and sprinkle with pepper powder to finish. 7. Plating: 7.1 Plating vessels: It is recommended to use a 5-inch pointed-foot round bowl (13 cm in diameter). 8. Quality requirements: 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: The color should be elegant and natural. 8.3 Aroma: The aroma should be original and authentic. 8.4 Taste: The taste should be fragrant and delicious. 8.5 Texture: The texture should be crispy and elastic. 9. Optimal consumption time: It is recommended to consume the dish within 5 minutes after plating, and the serving temperature should be 80°C.