T/CZSPTXH 242-2023 Chaoshan Cuisine - Cooking Process Standards for Pocketed Giant Carp Fish

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 Haopao Guan fish in Chaoshan cuisine. This document is applicable to the preparation of Haopao Guan fish in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1 fresh Oreochromis niloticus (grass carp) weighing about 1500g, minced pork 100g, pork fat 15g, dried fish 10g, mushrooms 15g, ginger 5g, dried shrimp 10g, scallion sections 10g, bamboo shoots flower 15g, eggs 2 pieces, and 100ml of broth. 4.1.2 Seasonings: MSG 5g, table salt 5g, pepper powder 1g, sesame oil 1ml, cornstarch 30g, and 600ml of blended oil. 5. Cooking utensils 5.1 Pottery: steamer, wok, and related tools. 5.2 Utensils: cutting board and knives. 6. Production process 6.1 Knife work 6.1.1 Cut the slaughtered grass carp into Haopao fish (with the fish meat and bones removed and the fish skin intact) for later use. 6.1.2 Cut the removed grass carp meat into minced fish. Cut the other ingredients into minced pork, pork fat cubes, dried fish powder, mushroom powder, and ginger powder. Add 1 egg white and 10g of cornstarch to mix into a filling, and season with 3g of MSG, 2g of table salt, and 1ml of pepper powder for later use. 6.2 Cooking 6.2.1 Stuff the filling into the prepared Haopao fish and place them in a soup nest, forming a bent shape. Coat the surface with blended oil and steam in a steamer for 25 minutes. Remove and arrange on a plate. 6.2.2 Add the original fish soup, dried shrimp, bamboo shoots flower, and scallion sections to the pot and season. Mix in thickening starch and pour over the steamed Haopao fish to serve. 7. Packaging The packaging container should preferably be a 16-inch deep-bottomed oval plate. 8. Quality requirements 8.1 Color: Bright color and complete shape. 8.2 Fragrance: Delicious fi

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