T/CZSPTXH 282-2024 Chaoshan Cuisine Olive Powder Sausage Hot Pot Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Olive Powder Sausage Hot Pot". This document is applicable to the preparation of Chaoshan cuisine's "Olive Powder Sausage Hot Pot". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 100 g green olives, 400 g pork powder sausage, 20 g ginger, 20 g scallions, 20 g galangal, and 20 g coriander; 1500 mL chicken broth. 4.1.2 Seasonings: 4 g edible salt, 1.5 g sugar, 4 g peppercorns, and 10 mL cooking wine. 5. Cooking utensils 5.1 Cooking tools: cutting board, knife, and clay pot. 5.2 Utensils: 10-inch soup pot, frying pan, and related tools. 6. Production process 6.1 Knife skills 6.1.1 Wash the green olives and cut them in half for later use. 6.1.2 Cut the galangal into thick slices, ginger into thick slices, and scallions into long sections. 6.2 Cooking 6.2.1 Put the pork powder sausage into the pot and blanch it thoroughly with water, then rinse it clean. 6.2.2 Add the pork powder sausage to the pot, along with chicken broth, peppercorns (crushed), cooking wine, ginger, scallions, and cilantro heads. Simmer over medium heat for 40 minutes, then remove and cut it between the knots for later use. 6.2.3 Add the olives, galangal slices, and pork powder sausage to the clay pot. Add the original pork powder sausage broth, salt, and sugar. Bring to a boil over high heat, then simmer over low heat for 5 minutes and add cilantro leaves to finish. 7. Packaging The packaging container should preferably be an 8-inch clay pot. 8. Quality requirements 8.1 Presentation requirements: Maintain a slightly boiling soup and retain the starch in the pork powder sausage. 8.2 Color: A light yellow hue. 8.3 Aroma: The aroma of olives. 8.4 Flavor: A salty and

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