T/CZSPTXH 103(2)-2019 "The cooking process specifications (revised) for glutinous pig intestines in Chaozhou cuisine."

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of glutinous rice pork intestine in Chaoshan cuisine. This standard applies to the preparation of glutinous rice pork intestine in Chaoshan cuisine. Main technical content: 4. Raw material requirements: 4.1 Main ingredients: 400 g of second-section pork intestine (35 cm long), 300 g of glutinous rice, 200 g of semi-lean pork, 125 g of wet mushrooms, 100 g of dried shrimp, and 150 g of fresh lotus seeds; 10 g of roasted white sesame seeds; and 5 L of water. 4.2 Seasonings: 100 g of refined salt, 10 mL of Shaoxing wine, 15 mL of Chaoshan sweet soy sauce, 15 g of ginger, 15 g of scallions, 50 g of starch, and 20 g of sugar. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot. 6. Production process: 6.1 Take the middle section of the large pork intestine and wash it repeatedly with 45 g of refined salt and starch until it is odorless, then rinse it clean. 6.2 Soak the glutinous rice for 2-3 hours and cut the mushrooms into pieces. 6.3 Cut the pork into pieces and marinate it with Shaoxing wine, ginger, scallions, sugar, and 5 g of salt. Then mix it with the mushrooms, dried shrimp, and glutinous rice to form a filling. 6.4 Tie the washed pork intestine tightly at one end and evenly add the glutinous rice and fresh lotus seed filling from the other end, along with 100 mL of water. 6.5 After filling, tie it tightly with bamboo skewers. Place it in a pot of soup with 50 g of refined salt and boil it over medium-low heat. Then prick holes in the pork intestine with fine bamboo skewers and simmer it until it is fully cooked. Remove it, cut it into pieces, drizzle with sweet soy sauce, and sprinkle with white sesame seeds. 7. Packaging: Use a 12-inch ceramic plate. 8. Quality requirements:

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