T/CZSPTXH 002-2018 2. Chaozhou cuisine beef rice noodle (soup) cooking process specifications

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the preparation of Chaoshan cuisine - Beef Rice Noodles (Soup). This standard applies to the preparation of Chaoshan cuisine - Beef Rice Noodles (Soup); Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 50 g of beef, 80 g of wet rice noodles, 200 mL of beef bone soup, 2 g of celery, and 2 g of minced galangal. 4.1.2 Seasonings: 10 mL of fish sauce, 0.5 g of MSG, 0.1 g of pepper powder, 1 mL of garlic oil, and 0.5 mL of sesame oil. 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 Knife work 6.1.1 Cut the beef into 0.2 cm thick slices. 6.1.2 Peel and grind the galangal into powder. 6.1.3 Cut the celery into 4 mm beads. 6.2 Cooking 6.2.1 Place the MSG and fish sauce at the bottom of the bowl for later use. 6.2.2 Blanch the rice noodles in boiling water, remove and place them in a bowl. 6.2.3 Blanch the beef in the beef bone soup until just cooked, then remove and place it on top of the rice noodles. 6.2.4 Place the galangal, celery, garlic oil, and sesame oil on top of the beef and pour in the beef bone soup. 7. Serving utensils It is recommended to use a 6-inch round bowl (15 cm). 8. Quality requirements 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: The color should be elegant. 8.3 Aroma: The aroma should be original and pure. 8.4 Taste: The taste should be fragrant and delicious. 8.5 Texture: The texture should be chewy with a hint of resilience, and the meat should be tender. 9. Optimal consumption time It is recommended that the time between placing the dish in the bowl and consumption should not exceed 2 minutes, and the serving temperature should be 60°C.

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