T/CZSPTXH 285-2024 Active Group standards

T/CZSPTXH 285-2024 Seafood Recipe of Chaozhou cuisine Cooking specifications for vegetarian goose egg

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 285-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of vegetarian pigeon eggs in Chaoshan cuisine. This document is applicable to the preparation of vegetarian pigeon eggs in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: Potato 120 g, sweet potato flour 20 g, glutinous rice flour 20 g, medium-gluten flour 20 g, and water 50 mL. 4.2 Auxiliary materials: Lotus paste 50 g, red chili 5 g, wet mushrooms 5 g, and celery stems 5 g. 4.3 Seasonings: Fine salt 3 g, cornstarch 5 g, blended oil 10 mL, and sesame oil 2 mL. 5. Cooking utensils 5.1 Cooking tools: It is recommended to use multi-layer steamers, frying pans, and related tools. 5.2 Utensils: Cutting boards, knives, peeling knives, and chopsticks. 6. Production process 6.1 Preparation work 6.1.1 First, wash and peel the potatoes, then cut them into slices and steam them in a steamer for about 8-10 minutes until they are fully cooked. Set aside for later use. 6.1.2 Cut the mushrooms and red chili into strips, and cut the celery stems into 3.5 cm sections. 6.1.3 Divide the lotus paste filling into 5 g each and roll them into balls. 6.2 Cooking 6.2.1 Add 90 g of steamed potatoes, 20 g of sweet potato flour, 20 g of glutinous rice flour, 25 mL of water, and 5 mL of blended oil to the dough, mix well, knead into a dough, and set aside for 10 minutes for later use. 6.2.2 Divide the dough into 15 g each and roll them into balls. Then press the balls into thin round shapes with a diameter of about 5 cm and wrap them with the lotus paste filling. Roll them into oval shapes one by one. 6.2.3 Heat the oil in a wok over medium heat until it reaches 150 °C. Then fry the wrapped products until they turn golden brown and remove them. 6.2.4 Add 5 mL of blended oil to a clean wok, stir-fr