T/CZSPTXH 235-2023 Chaozhou cuisine Jiguatang Snow Jelon Gourd Soup cooking process specifications

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's "Orange Melon with Snow Lotus". This document is applicable to the preparation of Chaoshan cuisine's "Orange Melon with Snow Lotus". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: - Orange melon: 8 pieces (each weighing approximately 150 g) - Soaked and prepared snow lotus (soapberry): 175 g - Soaked and prepared snow swan (angelica): 150 g - Wolfberry: 5 g 4.1.2 Seasonings: - 200 g rock sugar 5. Cooking utensils 5.1 Cooking tools: - Stir-fry pan - Steamer and associated tools 5.2 Utensils: - Cutting board - Knives - 6-inch round plate - Spoon 6. Production process 6.1 Steam the orange melon in a steamer for 15 minutes until cooked. Boil 250 mL of drinking water, add the soaked snow lotus to the pot, and simmer for 10 minutes until the mixture becomes slightly thickened. Add the snow swan and simmer over low heat for 15 minutes until it becomes stringy. Add rock sugar for seasoning. 6.2 Pour the prepared dessert into the steamed orange melon molds, decorate with 2 pieces of wolfberry, and steam in a steamer for 10 minutes before serving. 7. Packaging The packaging utensils should preferably be 6-inch round plates. 8. Quality requirements 8.1 Appearance: The soup color should be transparent. 8.2 Aroma: The fruit flavor should be fresh and fragrant. 8.3 Texture: The texture should be soft and chewy. 8.4 Consistency: The powder should be fine and moist. 9. Optimal consumption time After the dish is taken out of the pan and plated, it should be consumed within 5 minutes, and the serving temperature should be around 60 °C.

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