T/CZSPTXH 230-2022 Active Group standards

T/CZSPTXH 230-2022 Chaozhou Cuisine: Cooking Process Standards for Stir-frying Cabbage with Braised Tofu Skin

T/CZSPTXH 230-2022

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 230-2022

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 "Chaoshan Cuisine - Braised Tofu with Cabbage". This document is applicable to the preparation of Chaoshan Cuisine - Braised Tofu with Cabbage. Main Technical Content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: Local large cabbage 300g, tofu 50g, pork belly 80g, celery 30g, and wet mushrooms 20g. 4.1.2 Seasonings: Fish sauce 8ml, MSG 1g, sesame oil 1ml, pepper powder 0.5g, cornstarch 3g, stock 300ml, cooked lard 50g, and blended oil 200ml (consumption 30ml). 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, and round plates. 6. Production process 6.1 Knife work T/CZSPTXH 230-20222 - Cut pork into 3cm×4cm thick 3mm slices; cut off the stem of large cabbage and cut it into 8 pieces; cut tofu into 5cm segments; cut celery into 4cm segments and cut wet mushrooms into slanted slices. 6.2 Cooking 6.2.1 Heat the wok over medium heat and pour in blended oil. When the oil temperature reaches 180°C, fry the tofu until its surface is crispy and remove it. Drain the oil. 6.2.2 Leave some oil in the wok and add cooked lard. Stir-fry the mushrooms and pork over medium heat, then add large cabbage and stir-fry evenly. Add stock and simmer the tofu over medium-low heat for 8 minutes. Season with fish sauce, MSG, and pepper powder. Thicken with wet cornstarch and add celery to stir-fry. Drizzle with sesame oil and mix well before serving. 7. Packaging Use a 10-inch abalone plate for packaging. 8. Quality requirements 8.1 Rich color. 8.2 Fresh fragrance. 8.3 Salty and savory taste. 8.4 Soft and smooth texture. 9. Optimal consumption time After the dish is removed from the heat and plated, the optimal consumption time should not exceed 15