T/CZSPTXH 192-2022 Active Group standards

T/CZSPTXH 192-2022 The cooking process specifications for the Grapes and Chinese Cabbage Soup in Chaozhou cuisine

Publish Date: 2022-08-25 Implement Date: 2022-08-25 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 192-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-25

Implement Date: 2022-08-25

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 Litchi Cabbage Soup in Chaoshan Cuisine. This document is applicable to the preparation of Litchi Cabbage Soup in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: A chicken weighing about 1 kg, 10 baby cabbages weighing about 600 g, 50 pieces of fatty pork, 150 shrimp, and 20 fresh wax fruits. 4.1.2 Seasonings: 10 g of refined salt and 5 g of MSG. 4.2 Requirements 4.2.1 Remove the meat from the chicken and keep it for later use. Blanch and wash the chicken bones, add 1000 mL of water, and steam in a steamer over high heat for 1 hour to make chicken soup. Add 6 g of refined salt and 3 g of MSG to season it. 4.2.2 After blanching, remove the core from the baby cabbages and cool them. 4.2.3 After blanching, cool the medium cabbages, tear them into coarse strips, and set aside. 5. Cooking utensils 5.1 Cooking tools: Wok, steamer, and related tools. 5.2 Utensils: Cutting board, knife, 4-inch teacup, and spoon. T/CZSPTXH 192-202226 6. Production process 6.1 Cutting techniques 6.1.1 Skin and mince the chicken meat, remove the veins from the shrimp to make shrimp paste, and cut the fatty pork into fine dices for later use. 6.1.2 Cut a cross pattern on the middle of the fresh wax fruits, remove the seeds, and tear them into flower-shaped pieces for later use. 6.2 Cooking 6.2.1 Take 150 g of chicken mince, shrimp paste, and fatty pork and put them in a soup bowl. Add 4 g of refined salt and 2 g of MSG to mix well. Beat until a paste forms, then divide it into 10 meatballs. 6.2.2 Drain the water from the baby cabbages and spread them out. Place a meatball on each one and wrap them into a pomegranate shape, then tie them with celery strips to fix the shape. 6.2.3 Pu