T/CZSPTXH 030-2018 Chaozhou Cuisine Mixed Winter Melon Stew Cooking Process Specification

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimum consumption time for the cooking process of Chaoshan cuisine's Mixed Winter Melon Soup. This standard applies to the preparation of Chaoshan cuisine's Mixed Winter Melon Soup. Main technical content: 7.1 Carving: Cut the edges of the winter melon soup bowl into a serrated shape, carve a flower pattern on the melon skin, then soak it in boiling water for about 10 minutes. After removing it, cool it with water, add broth and chicken bones, and place the winter melon soup bowl in a soup bowl. Steam it in a 100℃ steamer at high heat for 30 minutes, remove it, and discard the chicken bones for later use. 7.2 Cutting and cooking: Cut the chicken, shrimp, ham, and mushrooms into diced pieces (about 4 mm), cut the lotus into slices, and cut the squid into blocks (about 12 mm × 12 mm). Add the crab meat, put it in a soup pot, and simmer it for 2 minutes. Remove it, fill it into the winter melon soup bowl, and pour in the broth, MSG, refined salt, pepper, and sesame oil to finish.

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