T/CZSPTXH 085-2019 Chaoshan Cuisine: Shacha Kui Cooking Technique Specifications

Scope

Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for Chaoshan cuisine's Sandachau Kui. This standard applies to the preparation of Chaoshan cuisine's Sandachau Kui. Main technical content: 1. Specifications for the preparation of Chaoshan cuisine's Sandachau Kui This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for Chaoshan cuisine's Sandachau Kui. This standard applies to the preparation of Chaoshan cuisine's Sandachau Kui. 2. Normative reference documents The following documents are essential for the application of this document. For documents with a specified date, only the version on that date applies to this document. For documents without a specified date, the latest version (including all amendment sheets) applies to this document. T/CZSPTXH 050 - Basic Terms of Chaoshan Cuisine 3. Terms and definitions The terms and definitions defined in T/CZSPTXH 050 apply to this standard. 4. Requirements for raw materials and auxiliary materials 4.1 Raw materials: - 150 g of Kwai Tiao (noodles) - 15 g of lean pork - 2 slices of lettuce (about 5 g each) 4.2 Seasonings: - 3 g of Sandachau Sauce - 10 g of Peanut Sauce - 3 g of Sesame Sauce - 3 mL of Fish Sauce - 3 g of MSG - 10 mL of Garlic Oil - 3 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 soup pot. 6. Production process 6.1 Knife work 6.1.1 Cut the lean pork into thin slices (about 0.2 cm to 0.3 cm thick). 6.1.2 Cut the Kwai Tiao into strips (12 cm to 15 cm long and 0.8 cm wide). 6.2 Cooking: 6.2.1 First, place the Sandachau Sauce, Peanut Sauce, and Sesame Sauce in a bowl, add Fish Sauce and MSG, and stir well. While stirring, gradually add boiling water un

Development Information

Related Standards