T/CZSPTXH 205-2022 Abolished Group standards

T/CZSPTXH 205-2022, Guidelines for the Cooking Process of Lettuce and Lobster in Chaozhou Cuisine

T/CZSPTXH 205-2022

Publish Date: 2022-07-28 Implement Date: 2022-07-28 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 205-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-28

Implement Date: 2022-07-28

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of the Chaoshan cuisine dish "Lettuce Lobster". This document is applicable to the preparation of Chaoshan cuisine dishes featuring lettuce and lobster. Main technical content: 4 Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: A live lobster weighing approximately 1500g, fresh lettuce 200g, tomatoes 250g, coriander 8g, cooked peanut oil 100mL, cooked ham 75g, and 2 eggs. 4.1.2 Seasonings: Yellow mustard sauce 25g, persimmon juice sauce 25mL, white vinegar 5mL, MSG 2g, salt 2g, and sugar 15g. 4.2 Requirements 4.2.1 Wash the lobster and boil it in boiling water for 20 minutes until its shell turns red and the meat is fully cooked. Remove and cool it. 4.2.2 Wash and dry the lettuce. Peel the tomatoes and remove the seeds. 4.2.3 Peel the cooked eggs. 5 Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup bowl, and spoon. 6 Production process T/CZSPTXH 205—202226 6.1 Knife work 6.1.1 Slice the lettuce and arrange it in a large plate. Cut the tomatoes into 2cm-thick semi-circular slices and stack them on top of the lettuce. 6.1.2 Remove the lobster head and place it at one end of the plate. Cut off the lobster legs on both sides and remove the shell from the upper section, leaving the lower section intact. Arrange the lobster legs on both sides. 6.1.3 Cut the lobster body in half, remove the lobster intestines and shell, and slice the meat into 2mm-wide strips on the upper part and 1mm-wide strips on the lower part. Sandwich a slice of ham between each strip and arrange them on top of the tomatoes to recreate the original lobster shape. 6.1.4 Cut the eggs in half and set aside the yolks for later use. Slice the egg whites and insert a slice between