T/CZSPTXH 214(1)-2022 Active Group standards

T/CZSPTXH 214(1)-2022 Chaozhou Cuisine: Cooking Standards for Glass Cabbage

T/CZSPTXH 214(1)-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 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 214(1)-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

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 glass cabbage in Chaoshan cuisine. This document is applicable to the preparation of glass cabbage in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Cabbage 1500g, minced ham 25g, chicken carcass 1 piece (about 150g), pork belly 250g, lard 1000g (consumption 100g), cornstarch 3g. 4.1.2 Seasonings: MSG 5g, refined salt 5g, pepper powder 0.2g, sesame oil 2mL. 4.2 Requirements 4.2.1 Remove the head and outer leaves of the cabbage, tear it apart and wash it, then dry it with a towel. 4.2.2 Slice the pork belly and cut the chicken carcass into large pieces. Blanch and rinse them, then set aside for use. 5 Cooking utensils 5.1 Cooking utensils: Wok, steamer, and related tools. 5.2 Utensils: Cutting board, knives, soup bowl, spoon, stewing pot, bamboo strips. 6 Production process 214—202226.1 Cut the cabbage stem into 2 sections, each about 6cm long. Cut the cabbage leaves into small pieces. 6.2 Cooking method 6.2.1 Heat the lard in a clean wok over medium heat to 150℃. Fry the cabbage until golden brown, then remove it with a sieve. Place the cabbage in a stewing pot lined with bamboo strips. Add the pork belly and chicken carcass on top of the cabbage, along with the broth and 5g of refined salt and 4g of MSG. First simmer over high heat for 15 minutes, then simmer over low heat for about 30 minutes, removing the chicken carcass and pork belly. 6.2.3 Take a bowl and arrange the cabbage stem in it, then arrange the cabbage leaves on top. When serving, steam it in a steamer until it's hot, remove it and invert it onto a plate. Drain the original juice and arrange it neatly again. 6.2.4 Pour the drained broth into a wok and boil it. Add 1g of MSG and 0.2g of pepper powder, then mix with cornstarch water to