GB 2757-1981
Replaced
T/CZSPTXH 044-2018
Active
Group standards
T/CZSPTXH 044-2018 Chaozhou Cuisine: Cooking Specifications for Tiger-skin Pigeon Eggs
T/CZSPTXH 044-2018
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 044-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Cigarette manufacturing
ICS Name:
Food Composite
Publish Date:
2018-09-15
Implement Date:
2018-09-15
Scope
Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of "Tiger-skin Pigeon Eggs" in Chaoshan cuisine. This standard is applicable to the preparation of Chaoshan cuisine "Tiger-skin Pigeon Eggs". Main technical content: The production process involves heating lard in a wok to about 130℃, frying pigeon eggs in the wok over medium heat until they turn golden brown and the eggshells show wrinkles, then removing them and pouring out the lard. Add ham slices, mushrooms, and bamboo shoots to the wok and stir-fry until fragrant. Add 150 mL of second soup, refined salt, and the fried pigeon eggs. Simmer over low heat for about 8 minutes, then add pepper powder, MSG, sesame oil, and thicken the sauce with starch water. Remove from the heat and plate the dish for serving.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced