T/CZSPTXH 272-2023 Chaoshan Cuisine: Specifications for Cooking Crab Claws with Removed Flesh

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving methods, and quality requirements for the cooking process of "Qingfang Crab Claws" in Chaoshan cuisine, as well as the optimal consumption time. This document is applicable to the preparation of "Qingfang Crab Claws" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 12 green crab claws weighing 1000 g each, 250 g of fresh shrimp meat, 15 g of white fat meat, 15 g of water chestnut meat, 2 egg whites, and 80 mL of broth. 4.1.2 Seasonings: 5 g of edible salt, 3 g of MSG, and 10 g of cornstarch. 5. Cooking utensils 5.1 Cooking tools: steamer, wok, and related tools. 5.2 Utensils: cutting board, knife, and spoon. 6. Production process 6.1 Knife work 6.1.1 Cut the water chestnut meat and white fat meat into minced form. 6.2 Cooking 6.2.1 Place the green crab claws in the steamer and steam over high heat for 8 minutes, then remove and set aside for use. 6.2.2 Wash the shrimp and remove the shrimp veins. Pound the shrimp into shrimp paste, add an egg white, 4 g of edible salt, and 2 g of MSG, and mix well to form shrimp paste. 6.2.3 Add the minced water chestnut and white meat to the shrimp paste and mix well. Divide into 12 portions and shape on the crab claws using egg white. Place in a plate and steam in the steamer over medium heat for 6 minutes, then remove. Heat a wok over medium heat and add the broth, MSG, and wet cornstarch to thicken the sauce and pour it over the dish. 7. Serving methods Serve in a 14-inch round plate. 8. Quality requirements 8.1 Presentation requirements: The dish should have a complete shape. 8.2 Color: Red with a shiny luster. 8.3 Flavor: Fresh and sweet. 8.4 Texture: Tender and smooth. 9. Optimal consumption time After the dish is taken out of the wok and placed on a plate, the optimal consumption time should not exceed 10 minutes, an

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