T/CZSPTXH 122-2020 Chaozhou Cuisine: Codonopsis Stewed Soft-shelled Turtle Cooking Process Specification

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of "Chenpi Stewed Soft-shelled Turtle" in Chaoshan cuisine. This document is applicable to the preparation of "Chenpi Stewed Soft-shelled Turtle" in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: A slaughtered soft-shelled turtle weighing 600 g, pork lean meat 100 g, Chenpi 25 g, and 1,000 mL of broth. 4.2 Seasonings: MSG 5 g, Shaoxing wine 50 mL, refined salt 12 g, pepper powder 3 g, ginger 20 g, and scallions 50 g. 4.3 Requirements: Remove the back shell, head, feet, and claws of the soft-shelled turtle for later use. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Wok, frying spoon, steamer, and serving bowl. 6. Production process 6.1 Cutting techniques: Cut the soft-shelled turtle into pieces (about 3.5 cm × 3.5 cm), and cut the pork lean meat into pieces about 2.5 cm in size. 6.2 Cooking process: After blanching the cut soft-shelled turtle with ginger, scallions, and Shaoxing wine, wash off the fish slime and place it in a stewing pot. Then, blanch the cut pork lean meat with boiling water, remove it, and place it on top of the soft-shelled turtle. Add refined salt and Chenpi, and pour in the broth. Steam for about 1 hour, then remove the pork lean meat and Chenpi and add MSG and pepper powder to finish. 7. Serving method: Use a large stewing pot. 8. Quality requirements 8.1 Appearance requirements: The soup should be clear and fragrant. 8.2 Color requirements: The soup should be light brown, and the fish meat should be light green. 8.3 Taste requirements: The taste should be refreshing and rich. 8.4 Texture requirements: The soup should be clear and tender. 9. Optimal consumption time: It is recommended to serve the dish within 10 minutes after it is plated (se

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