T/CZSPTXH 210(1)-2022 Active Group standards

T/CZSPTXH 210(1)-2022 Chaoshou Cuisine: Cooking Techniques for Cunjin White Cabbage

T/CZSPTXH 210(1)-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 210(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 terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou cuisine's "Cunjin White Cabbage". This document applies to the preparation of Chaozhou cuisine's "Cunjin White Cabbage". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Local white cabbage 400g, pork lean meat 200g, wet mushrooms 50g, dried shrimp 20g, cooked pork mince 5g, water chestnut flesh 40g, and broth 300ml. 4.1.2 Seasonings: Salt 3g, MSG 5g, pepper powder 1g, sesame oil 5ml, and cornstarch 50g. 4.2 Requirements 4.2.1 Wash and drain the white cabbage leaf by leaf. Cut the chicken carcass into small pieces, blanch to remove blood stains, and rinse under cold water. 5 Cooking utensils 5.1 Cooking tools: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, soup bowl, and spoon. 6 Production process 6.1 Knife work 1T/CZSPTXH 210—202226 6.1.1 Mince the pork lean meat. Squeeze the water out of the mushrooms and chop them finely. Wash and chop the dried shrimp, and chop the water chestnut flesh finely and squeeze out the excess water. 6.1.2 Add 1g of salt, 2g of MSG, 0.5g of pepper powder, and 3g of cornstarch to the above ingredients and mix them into a filling. 6.2 Cooking 6.2.1 Blanch the cabbage leaves for 2 minutes, then rinse under cold water and squeeze out the water. 6.2.2 Spread the cabbage leaves out one by one, sprinkle them lightly with cornstarch, and wrap 20g of the filling into a 5cm long, 2cm diameter strip. Apply a thin layer of cornstarch to the sealing edge and roll it tightly to make Cunjin White Cabbage. Repeat the process to make 16 pieces. 6.2.3 Steam the Cunjin White Cabbage in a medium-low heat until slightly reddish on both sides. Add broth, 2g of salt, 3g of MSG, and 0.5g of pepper powder, cover, and simmer until cooked t