T/CZCA 019-2022 Active Group standards

T/CZCA 019-2022 Puning vegetable and soybean paste grilled crab

Publish Date: 2022-12-18 Implement Date: 2022-12-19 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZCA 019-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-12-18

Implement Date: 2022-12-19

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Crab preparation: Peel off the abdominal membrane below the crab belly, remove the crab shell from the abdominal area, scrape off the black substance at the base of the gills with a brush, cut off the two crab claws, make an incision at the joint between the claws to separate them, gently tap the claw shells with the back of a knife to crack them open, cut off the mouth and the claw tips of the crab legs, make two longitudinal cuts and one transverse cut along the crab's skeletal lines, and evenly divide the crab body into six pieces. Flatten the crab shell and remove the stomach. After preparing the whole crab, wash and dry it for later use. 5.2.1.2 Cut off the head and tail of the garlic cloves and set aside for later use. 5.2.1.3 Crush the soybean paste, pour it into a small bowl, add broth, MSG, and sesame oil, and mix well to prepare the starch slurry. 5.2.2 Processing 5.2.2.1 Coat the crab pieces evenly with starch, fry them in oil at 160°C for 30 seconds, remove and drain the oil for later use. 5.2.2.2 Fry the garlic cloves in oil at 140°C over medium heat until they turn golden brown, then remove and set aside. 5.2.2.3 Wash the wok and pour in 30g of oil. Heat it over low heat, add ginger slices to stir-fry, then add the garlic cloves. Place the crab on top of the garlic cloves, and pour the starch slurry evenly over the crab meat. Cover the wok and simmer over low heat until the crab is well-seasoned and fragrant (during the simmering process, occasionally stir to prevent the crab from sticking to the bottom of the wok). 5.3 Plating Arrange the cooked crab with the garlic cloves on a 14-inch flat round plate and serve.