T/CZSPTXH 207-2022 Chaoshan Plum Juice and Huai Shan Cooking Technique Specification

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Mei juice and Huishan in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan Mei juice and Huishan. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 800 g of Huishan. 4.1.2 Seasonings: 350 g of sugar, 50 mL of honey, 20 g of salted plum sauce, and 50 g of plum paste. 5. Cooking utensils 5.1 Cooking tools: frying pan and associated tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Cutting techniques T/CZSPTXH 207—20222 Cut the Huishan into 0.8 cm × 0.8 cm × 4 cm strips, soak them in water, and set aside for later use. 6.2 Cooking 6.2.1 Remove the Huishan from the water, place them on a plate, sprinkle with sugar, and arrange them flat. Steam them in a steamer over medium heat for about 15 minutes until they are cooked through. Drain them and set aside. 6.2.2 Prepare the sauce: Mix honey, salted plum sauce, and plum paste to form a smooth sauce. Add the steamed Huishan strips to the sauce and mix well. Serve either cold or hot. 7. Packaging Use a 12-inch rectangular plate for packaging. 8. Quality requirements 8.1 Color: Snow-white. 8.2 Aroma: Fragrant and sweet with a pleasant flavor. 8.3 Taste: Sour and sweet with a refreshing taste. 8.4 Texture: Soft, delicate, and smooth. 9. Optimal consumption time After the dish is removed from the heat and plated, it can be served either cold or hot (see Appendix A for dish pictures).

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