T/CZSPTXH 214-2022 Abolished Group standards

T/CZSPTXH 214-2022 Chaozhou Cuisine Glass Cabbage Cooking Process Specification

T/CZSPTXH 214-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 214-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou-style Glass Cabbage. This document applies to the preparation of Chaozhou-style Glass Cabbage. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1500 g of cabbage, 25 g of minced ham, one chicken carcass weighing approximately 150 g, 250 g of pork belly, 1000 g of lard (consumption of 100 g), and 3 g of corn starch. 4.1.2 Seasonings: 5 g of MSG, 5 g of refined salt, 0.2 g of pepper powder, and 2 mL of sesame oil. 4.2 Requirements 4.2.1 Remove the head and outer leaves of the cabbage, tear it apart, wash it, and dry it. 4.2.2 Slice the pork belly and cut the chicken carcass into large pieces. Blanch and rinse them, then set aside for use. 5 Cooking utensils 5.1 Cooking tools: wok, steamer, and related tools. 5.2 Utensils: cutting board, knives, soup bowl, spoon, stewing pot, and bamboo skewers. 6 Production process T/CZSPTXH 214—2022 26.1 Cut the cabbage stem into two sections, each approximately 6 cm long. Cut the cabbage leaves into small pieces. 6.2 Cooking 6.2.1 Heat the lard in a clean wok over medium heat until it reaches 150°C. Fry the cabbage until golden brown, then remove it with a colander. Place the cabbage in a stewing pot lined with bamboo skewers. Add the pork belly and chicken carcass on top of the cabbage, along with broth and 5 g of refined salt and 4 g of MSG. First simmer over high heat for 15 minutes, then simmer over low heat for about 30 minutes, removing the chicken carcass and pork belly. 6.2.3 Take a bowl and arrange the cabbage stem in it, with the cabbage leaves on top. When serving, steam it in a steamer until it's fully heated, then remove it and invert it onto a plate. Drain the original juice and arrange it neatly again. 6.2.4 Pour the drained broth into a