T/CZSPTXH 304-2024 Active Group standards

T/CZSPTXH 304-2024 Chaozhou cuisine cooking process specifications for sour plum pig foot

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 304-2024

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 requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Sour Plum Pork Foot" in Chaoshan cuisine. This document is applicable to the preparation of "Sour Plum Pork Foot" in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Raw materials: 1000 g of pork foot, 25 g of plum, 40 g of salted plum, 5 g of aged citron, 30 g of ginger, 30 g of scallion, and 2000 mL of drinking water. 4.2 Seasonings: 40 g of white sugar, 3 g of salt, 50 g of chicken rice dark soy sauce, 35 g of white vinegar, and 4 slices of lemon. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board and knives. 6. Production process 6.1.1 Place the pork foot in cold water, add ginger, scallion, and cooking wine. After boiling, skim off the foam and remove the pork foot to wash and drain it. 6.1.2 Heat oil in a clean wok over high heat until the temperature reaches 200°C. Fry the pork foot until it starts to bubble and remove it. 6.1.3 Add water to the clean wok, place the pork foot and seasonings in it, and turn the heat to medium-low after it boils. Simmer for 50 minutes with the lid on. 6.1.4 Add aged citron and simmer for 10 minutes over high heat. Add lemon slices and white vinegar before removing the pork foot from the heat. T/CZSPTXH 304—20247 The packaging container should preferably be a 12-inch abalone plate or a clay pot. 8. Quality requirements 8.1 The dish should be soft, well-seasoned, and have a reddish-brown color. 8.2 It should have a rich fruity aroma. 8.3 It should have a sweet-and-sour taste. 8.4 It should have a soft, chewy, and bouncy texture. 9. Optimal consumption time: It is recommended that the time between dish plating and consumption should not exceed 10 minutes, and the serving temperature should be 60°C (see Appendix A for dish pictures).