T/CZSPTXH 208(1)-2022 Active Group standards

T/CZSPTXH 208(1)-2022 Cantonese cooking process specifications for steaming eel (baishan)

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 208(1)-2022

Standard Type: Group standards

Standard Status: Active

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 "Stewed Eel (White Eel)" in Chaoshan cuisine. This document is applicable to the preparation of "Stewed Eel (White Eel)" in Chaoshan cuisine. Main technical content: Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One eel weighing about 500g, pork ribs 150g, pickled cabbage core 75g, white fat meat 25g, wet mushrooms 25g, two slices of pickled cabbage leaves, chicken broth 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 dishes: Two dishes of red soy sauce. 4.2 Requirements After slaughtering the eel, remove the mucus and internal organs. Wash the pickled cabbage leaves. 5 Cooking utensils 5.1 Cooking tools: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, stewing pot, and spoons. 6 Production process 6.1 Cutting: Cut the pickled cabbage core into strips, and cut the pork ribs into chunks. Cut the eel into 3cm-thick connected chunks. 6.2 Cooking: Blanch the pork ribs, then wash them and put them into the stewing pot along with the pickled cabbage core. Place the eel on top, add mushrooms, cover with pickled cabbage leaves, add white fat meat, scallions, and ginger slices, add salt and MSG (3g), and pour in the chicken broth. Steam in a steamer for 30 minutes, remove, remove the white fat meat, scallions, ginger, and pickled cabbage leaves, skim off the foam, and add MSG (2g) and pepper powder. Serve with two dishes of red soy sauce. 7 Serving The serving vessel should preferably be a 10-inch stewing pot. 8 Quality requirements 8.1 Color: The soup should be clear with the eel appearing gray-white. 8.2 Fragrance: It should have a salty and savory aroma. 8.3 Flavor: The soup should be clear and fresh in ta