T/CZSPTXH 190-2022 Active Group standards

T/CZSPTXH 190-2022 Chaoshan Cuisine: Stir-fried Shrimp with Lychee Cooking Process Standards

T/CZSPTXH 190-2022

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 190-2022

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 processes, packaging, quality requirements, and optimal consumption time for the cooking process of Litchi Stir-Fried Shrimp in Chaoshan Cuisine. This document is applicable to the preparation of Litchi Stir-Fried Shrimp in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 150 g of fresh shrimp fillets, 250 g of litchi, 30 g of green bell peppers, 30 g of yellow bell peppers, and 30 g of red bell peppers; two ripe fresh mushrooms (about 30 g). 4.1.2 Seasonings: 4 g of refined salt, 2 g of MSG, 5 g of cornstarch, 80 mL of broth, and 400 mL of blended oil (with an oil consumption of 80 mL). 5. Cooking utensils 5.1 Cookware: Stir-fry pans and related tools. 5.2 Utensils: Cutting boards, knives, and round plates. 6. Production process 6.1 Knife skills T/CZSPTXH 190—202226 6.1.1 Slice the back of the fresh shrimp fillets, remove the shrimp veins, and marinate with 1 g of refined salt and 1 g of MSG for 20 minutes. 6.1.2 Cut the green bell peppers, yellow bell peppers, and red bell peppers into 3 cm × 3 cm triangles. Remove the root ends of the ripe fresh mushrooms and cut them into 2 mm-thick slices. 6.2 Cooking 6.2.1 Heat a wok over medium-low heat and pour in blended oil. When the oil temperature reaches 120 °C, add the shrimp fillets and stir-fry until they are 80% cooked. Remove them and add the mushroom slices and bell pepper slices to stir-fry for 20 seconds. Drain the oil and set aside. 6.2.2 In the wok, add the remaining oil and stir-fry the shrimp fillets, mushroom slices, and bell pepper slices over medium heat until well combined. Add the broth, refined salt (2 g), and MSG (1 g). Add the litchi meat and continue to stir-fry. Thicken with 3 g of wet cornstarch and drizzle with sesame oil to mix well before serving. 7. Packaging The serving dish should preferably be a 12-inch