T/CZSPTXH 296-2024 Active Group standards

T/CZSPTXH 296-2024 Chaoshan Cuisine: Cooking Process Standards for Steamed Crabs with Bean Sauce

T/CZSPTXH 296-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 296-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Dou Ji Baked Crab" in Chaoshan cuisine. This document is applicable to the preparation of "Dou Ji Baked Crab" in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Main material: 2 meat crabs (each weighing about 300g). 4.2 Auxiliary materials: 200g white fat meat, 120g garlic head meat, 30g ginger slices, 50g coriander, 50mL cooking oil, and 20mL drinking water. 4.3 Seasonings: 40g Puning Dou Ji (deju), 2g MSG, 50mL Shaoxing wine, and 5mL sesame oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove, a frying pan, and related tools. 5.2 Pot: It is recommended to use a 20cm diameter sand pot and related tools. 6. Production process 6.1 Preparation work 6.1.1 Slaughter the meat crabs, then lift off the crab shells, remove the sandbags and gills, and brush the crab bodies and shells from top to bottom. Cut off the tips of the crab legs, cut off the crab mouth, trim the edges of the crab shells, cut off the large legs, and cut them at the middle joint into legs and claws. Use a knife to crack them. Cut the crab bodies with a slanted knife along the bone line twice, then cut them open with a straight knife in the middle and divide them into 6 equal pieces. Rinse them clean, arrange them with the meat facing out and the claws facing in, and set them aside for use. 6.1.2 Cut off the heads and tails of the garlic heads, cut the ginger into large slices, and slice the white fat meat into large thin slices. Wash the coriander with its head and set aside. 6.1.3 Remove the juice from the Dou Ji and knead it into a paste. Add MSG, sesame oil, Shaoxing wine, and drinking water and mix well for later use. 6.2 Cooking 6.2.1 Heat the wok and add oil. Fry the garlic heads and ginge