T/CZSPTXH 281-2024 Active Group standards

T/CZSPTXH 281-2024 Chaoshan Cuisine: Culinary Standards for Cooking White Jade Yuanbao

T/CZSPTXH 281-2024

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 281-2024

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 terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "White Jade Yuanbao". This document is applicable to the preparation of Chaoshan cuisine's "White Jade Yuanbao". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: White radish 1500 g, pork jowl (front jaw) 300 g, 10 pieces of abalone (130 heads), ginger 10 g, scallions 10 g, celery 25 g, thick soup 750 g, chicken oil 50 mL, and cornstarch 30 g. 4.1.2 Seasonings: MSG 5 g, table salt 10 g, and pepper powder 1 g. 4.2 Requirements - White radish: Peel and wash it. - Scallions: Remove the heads and wash them. - Abalone: Soak in 100 mL of thick soup with 10 g of ginger and 10 g of scallions for 10 minutes in a steamer before use, and extract the original soup. 5. Cooking utensils 5.1 Cooking tools: Wok, steamer, and related tools. 5.2 Utensils: Cutting board, knives, carving knives, and sieves. 6. Production process 6.1 Cutting techniques 6.1.1 Carve the white radish into a Yuanbao-shaped piece measuring 7 cm in length, 3 cm in width, and 4 cm in height. 6.1.2 Wash and remove the heads from the celery, then cut it into celery granules for later use. 6.1.3 Cut the pork jowl into slices about 1 cm thick. 6.2 Cooking 6.2.1 Blanch the pork jowl in cold water, then rinse and set aside for use. 6.2.2 Add 650 mL of thick soup, salt, and abalone soup to the pot, and add the carved white radish and pork jowl. Bring to a boil, pour into a soup nest, and steam in a steamer for 1 hour. 6.2.3 Remove the cooked white radish and arrange it on a plate. Place the abalone on top of the white radish. 6.2.4 Add the original soup to the pot, mix in MSG and pepper powder, thicken with wet cornstarch, add celery granules and chicken oil, and pour it evenly over th