T/CZSPTXH 223-2022 Active Group standards

T/CZSPTXH 223-2022 Tossing the Douhua leaves with soup is a cooking technique standard in Chaozhou cuisine

Publish Date: 2022-09-22 Implement Date: 2022-09-22 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 223-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-22

Implement Date: 2022-09-22

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 cuisine's "Shang Tang Ma Ye". This document is applicable to the preparation of Chaoshan cuisine's "Shang Tang Ma Ye". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 350 g of Ma Ye leaves, 80 g of pork lean meat, 30 g of minced garlic, and 15 g of fresh straw mushrooms. 4.1.2 Seasonings: 8 mL of fish sauce, 1 g of MSG, 0.5 g of pepper powder, 150 mL of Shang Tang soup, 80 g of cooked lard, and 100 mL of blended oil. 5. Cooking utensils 5.1 Cooking tools: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, and soup plates. 6. Production process 6.1 Knife work T/CZSPTXH 223—2022 6.1.1 Cut the pork lean meat into minced meat. 6.1.2 Cut off the head and tail of the minced garlic and remove the stems from the fresh straw mushrooms, then cut them into 2 mm-thick slices. 6.2 Cooking 6.2.1 Blanch the fresh straw mushrooms, remove them, and rinse them under cold water. 6.2.2 Clean the pot and add drinking water. Boil the water over medium heat. Add the cooked lard and Ma Ye leaves to blanch until they are cooked and tender, then remove and drain them onto a soup plate. 6.2.3 Heat the pot over medium-low heat, add blended oil, and fry the minced garlic until golden brown. Drain the oil. 6.2.4 Add Shang Tang soup, pork minced meat, minced garlic, and fresh straw mushrooms to the pot and simmer over medium-low heat. Add MSG, fish sauce, and pepper powder, then pour over the Ma Ye leaves. 7. Packaging Use a 9-inch steaming plate for packaging. 8. Quality requirements 8.1 Color: The Ma Ye leaves should be bright green. 8.2 Aroma: It should have a strong garlic aroma and a fresh flavor. 8.3 Taste: It should be salty, savory, and slightly