T/CZSPTXH 206-2022 Abolished Group standards

T/CZSPTXH 206-2022 Chaozhou Cuisine Stir-fried Pigeon Mushroom Cooking Technique Specification

T/CZSPTXH 206-2022

Publish Date: 2022-07-28 Implement Date: 2022-07-28 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 206-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-28

Implement Date: 2022-07-28

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Fried Pigeon Mushroom dish. This document is applicable to the preparation of Chaoshan cuisine's Fried Pigeon Mushroom dish. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: Two pigeons (about 600g), 100g of lean pork, 150g of water chestnut meat, 25g of chives, 10g of ham, one egg white, 200g of lettuce, 16 pieces of spring roll wrappers, and 1000g of lard (consuming about 100g). 4.2 Seasonings: 2ml of sesame oil, 6g of refined salt, 0.5g of pepper powder, 2g of MSG, and 50ml of aged vinegar. 5. Cooking utensils 5.1 Cooking utensils: Frying pans and related tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process T/CZSPTXH 206-202226.1 Knife work 6.1.1 Cut off the head and tail of the pigeons and remove the bones. 6.1.2 Chop the pigeon meat and lean pork together into a fine paste, place it in a bowl, and mix in the egg white. 6.1.3 Cut the water chestnut meat and chives into fine powder and gently squeeze out some water until they are 50% dry. 6.1.4 Cut the ham into fine powder. 6.1.5 Trim the spring roll wrappers and lettuce leaves into Φ10cm circles. 6.2 Cooking 6.2.1 Deep-fry the pigeon heads, tails, and wings until they are cooked, then arrange them in a dish. 6.2.2 Heat the frying pan over high heat, pour in lard to grease the pan, add lard again when the oil temperature reaches 150°C, and fry the meat paste until it is cooked. Pour it into a colander, then fry it again for 3-4 minutes. Add water chestnut powder, chives powder, ham powder, salt, MSG, and pepper powder, and fry for another 3-4 minutes until it becomes fluffy. Remove from the heat and arrange it in a dish. Serve with spring roll wrappers, lettuce leaves, and age