T/CZSPTXH 208-2022 Abolished Group standards

T/CZSPTXH 208-2022 Chaozhou cai qing zhu fen yu guan li yu jiu cai (bai san) cu li gong zhi guan li ju ju Hello, I am an artificial intelligence language model. I can answer your questions and provide information. Please let me know what you would like to know?

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 208-2022

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 materials and requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of steamed eel (white eel) in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine steamed eel (white eel). Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One eel weighing about 500g, pork ribs 150g, pickle core 75g, white fat meat 25g, wet mushrooms 25g, two slices of pickle leaves, soup base 600mL, two slices of ginger, and two scallions. 4.1.2 Seasonings: Salt 2g, MSG 5g, and pepper powder 0.5g. 4.1.3 Sauce dish: Two sauces of red soy sauce. 4.2 Requirements After slaughtering the eel, remove the mucus and gut it. Wash the pickle leaves. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, stewing pot, and spoons. 6. Production process T/CZSPTXH 208—202226.1 Cut the pickle core into strips and the pork ribs into blocks. Cut the eel into 3cm-thick connected blocks. 6.2 Cooking: Blanch the pork ribs, then wash them and put them into the stewing pot with the pickle core. Place the eel on top, add mushrooms, cover with pickle leaves, add white fat meat, scallions, and ginger slices, season with salt and MSG (3g), and pour in the soup base. Steam in a steamer over high heat for 30 minutes. Remove the white fat meat, scallions, ginger, and pickle leaves, skim off the foam, and add MSG (2g) and pepper powder to finish. Serve with two sauces of red soy sauce. 7. Serving vessel Use a 10-inch stewing pot for serving. 8. Quality requirements 8.1 Color: The soup should be clear with a gray-white eel. 8.2 Fragrance: It should have a salty and savory aroma. 8.3 Taste: The soup should be clear and fresh in taste. 8.4 Texture: It should be tender and smooth. 9. Optimal consumption time After the dish is taken out of the pot and plated, t