T/CZSPTXH 260-2023 Chaoshou Cuisine: Cooking Process Standards for Winter Melon Rolls

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of winter melon rolls in Chaoshan cuisine. This document is applicable to the preparation of winter melon rolls in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: 200 g winter melon, 500 g fresh shrimp, 50 g crab meat, 15 g celery, 20 g white fat pork, 30 g water chestnut meat, and 20 g egg white. 4.2 Seasonings: 6 g salt, 3 g MSG, 3 g pepper powder, 2 mL sesame oil, 10 g red chili peppers, and 50 g cornstarch. 4.3 Requirements 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: Stir-fry pans, steaming baskets, and related tools. 5.3 Utensils: Cutting boards and knives. 6. Production process 6.1 Preparation work 6.1.1 Peel and devein the fresh shrimp, rinse them clean, and dry them with a paper towel before use. 6.2 Knife work 6.2.1 Peel the winter melon and cut it into rectangular thin slices with a size of approximately 10 cm × 6 cm × 0.2 cm in length, width, and thickness. 6.2.2 Cut the white fat pork, water chestnut meat, celery, and chili peppers into minced pieces. 6.3 Cooking 6.3.1 Pound the fresh shrimp meat into a gelatinous state, add crab meat, white fat pork, minced water chestnut, egg white, cornstarch, salt, MSG, and pepper powder, and mix them evenly. Continue to pound them into shrimp paste and set aside. 6.3.2 Coat the thin slices of winter melon with a thin layer of cornstarch and stuff them with the prepared shrimp paste. Roll them into 10 cylinders with a diameter of approximately 2 cm each, place them in a greased pan, and steam them over medium heat for 8 minutes. Remove them after steaming, drain the original soup, and arrange the winter melon rolls neatly on a plate. 6.3.3 Heat the original soup in a clean pot, add celery mince and red chili pepper mince, and simmer

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