T/CZSPTXH 171-2021 Chaoshan Cuisine: Codonopsis Mushroom-Stuffed Sea Cucumber Cooking Process Specification

Scope

Scope: This document specifies the terms and definitions, raw materials and auxiliary materials requirements, cooking utensils, production process, packaging, quality requirements, nutritional indicators, and optimal consumption time for the cooking process of Tofu-Stuffed Sea Cucumber in Chaoshan Cuisine. This document applies to the preparation of Tofu-Stuffed Sea Cucumber in Chaoshan Cuisine. Main technical content: 4.1 Raw materials: 10 well-soaked sea cucumbers (60 heads/500g), 200g of cooked taro, 15g of wet mushrooms, 15g of dried scallops, 30g of ginger, 30g of scallions, 20g of peeled raw peanuts, 150g of cooked sweet potatoes, and 1000mL of edible oil. 4.2 Seasonings: 5g of MSG, 5g of refined salt, 0.5g of pepper powder, 3g of five-spice powder, 3mL of sesame oil, 20g of cornstarch, 5g of sugar, 10mL of oyster sauce, 10mL of soy sauce, and 10mL of Shaoxing wine. 5. Cooking utensils: 5.1 Cooking utensils: stainless steel pots and woks. 5.2 Tableware: 16-inch round plates. 6. Production process: 6.1 Knife work: 6.1.1 Crush the cooked peanuts into powder. 6.1.2 Cut the sweet potatoes into shreds, then rinse and dry them. 6.1.3 Cut 30g of scallions into minced form. 6.1.4 Slice the ginger. 6.1.5 Cut the remaining 20g of scallions into sections. 6.2 Cooking: 6.2.1 Heat 50mL of oil in a wok over medium heat, sauté the ginger slices and scallion sections, then add the sea cucumbers and stir-fry for 1 minute. Add Shaoxing wine, soy sauce, oyster sauce, dried scallops, and 2g of salt, simmer over low heat for 20 minutes, then add MSG and let the sea cucumbers soak for 30 minutes to absorb the flavors. Remove and dry them for later use. 6.2.2 Slice the taro thinly, add 3g of salt and 5g of sugar, steam in a steamer for 30 minutes, then mash it into a paste. Add peanuts, pepper powder, five-spice powder, scallion rice, and cornstarch, mix well, and knead into a cylindrical shape. Stuff it into the sea cucumbers, coat it with cornstarch, and set aside for later

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