T/CZSPTXH 232-2022 Active Group standards

T/CZSPTXH 232-2022 Chaozhou Cuisine Cooking Process Specification for Stir-frying Celery and Garlic with Bacon

T/CZSPTXH 232-2022

Publish Date: 2022-10-15 Implement Date: 2022-10-15 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 232-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-10-15

Implement Date: 2022-10-15

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou dish "Stir-fried Pork Belly with Celery and Garlic". This document is applicable to the preparation of Chaozhou dish "Stir-fried Pork Belly with Celery and Garlic". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 150 g of cured pork belly, 250 g of green garlic shoots, 120 g of celery, 15 g of red chili peppers, and 30 g of wet mushrooms. 4.1.2 Seasonings: 2 mL of fish sauce, 1 g of MSG, 0.5 g of pepper powder, 3 g of cornstarch, 80 mL of broth, 30 g of rendered pork fat, and 200 mL of blended oil (consumption: 30 mL). 5. Cooking utensils 5.1 Cooking tools: Stir-fry pan and related tools. 5.2 Utensils: Cutting board, knives, and round plate. 6. Production process 6.1 Knife work T/CZSPTXH 232-2022 6.1.1 Remove the skin from the cured pork belly and cut it into 4 cm × 6 cm slices with a thickness of 3 mm. 6.1.2 Crack the green garlic shoots with the blade of a knife and cut them into 5 cm-long sections. Cut the celery into 4 cm sections and cut the wet mushrooms into slices with a slanted knife. Remove the seeds from the red chili peppers and cut them into triangles. 6.2 Cooking 6.2.1 Blanch the cured pork belly in boiling water and remove it. 6.2.2 Heat the wok over medium-low heat and pour in blended oil. When the oil temperature reaches 150 °C, fry the cured pork belly until fragrant and remove it. Drain the oil. 6.2.3 Leave some oil in the wok and add rendered pork fat. Stir-fry the mushrooms over medium heat until fragrant, then add the green garlic shoots and red chili peppers and stir-fry evenly. Add fish sauce and stir well. Add the cured pork belly and celery and simmer over medium-low heat for 5 minutes. Add MSG and pepper powder and continue to stir