T/CZSPTXH 236-2023 Chaozhou Cuisine: Cooking Specifications for Pickled Vegetables and Squid Rolls

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 "Caipu Squid Rolls" in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine "Caipu Squid Rolls". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 800 g of fresh squid (3 to 4 pieces), 300 g of pork lean meat, 60 g of minced pork fat, 30 g of old pickles, 30 g of scallions, and 30 g of ginger. 4.1.2 Seasonings: 5 g of pepper powder, 3 g of MSG, 10 g of cornstarch, 3 g of table salt, 5 mL of Shaoxing wine, 10 mL of dark soy sauce, and 600 mL of blended oil. 4. Requirements 4.2.1 Preparation of pork glue: Cut the pork lean meat into 2 cm square pieces and mix with 50 g of ice cubes in a blender until the meat becomes a paste. Then add MSG, cornstarch, and table salt, and mix until it becomes a smooth paste for later use. 4.2.2 Prepare the squid by removing the skin and internal organs. 4.2.3 After washing the scallions and ginger, add Shaoxing wine and marinate the squid for later use. 5 Cooking utensils 5.1 Cooking tools: wok, steamer, and related tools. 5.2 Utensils: cutting board, knives, toothpicks, piping bags, and plates. 1T/CZSPTXH 236-20236 Production process 6.1 Cutting techniques: Chop the old pickles and add 50 mL of blended oil to sauté until fragrant for later use. 6.2 Cooking process 6.2.1 Add 20 g of old pickles and pepper powder to the pork glue, mix well, and then stuff it into the squid rolls. Seal with toothpicks, steam for 10 minutes, remove, and finally mix with dark soy sauce to color the squid. 6.2.2 Heat the wok with blended oil over medium heat until the temperature reaches 160 °C. Fry the colored squid until golden brown, remove, slice, and serve. Finally, brush with old pickle oil and decorate with old pickles to complete. 7 Packaging The pack

Development Information

Related Standards