T/CZSPTXH 215-2022 Abolished Group standards

T/CZSPTXH 215-2022, Specifications for the Cooking Process of the Lotus Duck in Chaozhou Cuisine

T/CZSPTXH 215-2022

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 215-2022

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, decoration, quality requirements, and optimal consumption time for the cooking process of Chaozhou Duck with Puff Pastry. This document is applicable to the preparation of Chaozhou Duck with Puff Pastry. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1 whole duck weighing about 750 g, 250 g of shrimp meat, 40 g of diced white fat, 10 g of ham paste, 25 g of ham slices, 50 g of celery, 150 g of egg whites, 15 g of egg yarn, 250 g of ribs, 1250 mL of broth, 25 g of ham skin, and 20 g of lard. 4.1.2 Seasonings: 10 g of fine salt, 2.5 mL of soy sauce, and 10 g of MSG. 4.2 Requirements First, clean and gut the whole duck, then cut the ribs into three pieces. Boil the duck and ribs together in boiling water, remove and rinse under cold water. Transfer to a steamer and steam for 50 minutes until the duck can be deboned. Remove the duck, debone all the bones, chop into small pieces, squeeze out the excess water, and set aside. Discard the ribs and ham skin and keep the original broth. 5. Cooking utensils 5.1 Cooking tools: wok, steamer, and related tools. 5.2 Utensils: cutting board, knives, soup bowl, and spoon. 6. Production process T/CZSPTXH 215-2022 26.1 Knife work 6.1.1 Wash and blanch the 25 g of celery stems in boiling water, then rinse under cold water and chop into minced pieces. Squeeze out the excess water and set aside. 6.1.2 Place the shrimp meat on a cutting board and pound and mince it with a knife. Add 25 g of egg whites, 5 g of fine salt, and 5 g of MSG. Use two pairs of chopsticks to vigorously stir into shrimp paste, then add the diced white fat and shrimp meat. Add another 25 g of egg whites and mix lightly. 6.1.3 Shape 24 balls evenly and place them on a plate coated with lard. Press them lightly into round shapes, then place ham paste on one side and rapeseed leaves