T/CZSPTXH 301-2024 Active Group standards

T/CZSPTXH 301-2024 Chaoshan Cuisine: Cooking Standards for Clear Soup Snail Noodles

T/CZSPTXH 301-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 301-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

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 "Qing Tang Luo Bao" in Chaoshan cuisine. This document is applicable to the preparation of "Qing Tang Luo Bao" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: Cleaned Luo meat 300g. 4.1.2 Auxiliary ingredients: Wet mushrooms 20g, celery 60g, salted mustard greens 30g, ham 30g, cooked bamboo shoots 30g, and 800ml of broth. 4.1.3 Seasonings: 4g of salt, 2g of MSG, and 0.5g of pepper powder. 4.2 Requirements After washing the Luo meat, slice it into thin pieces. Place the sliced Luo meat in a colander and rinse it repeatedly with water until there is no mucus left. 5. Cooking utensils 5.1 Cookware: Stir-fry pans and soup pots with matching tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process 1T/CZSPTXH 301—2024 6.1 Preparation work 6.1.1 Cut the mushrooms, salted mustard greens, ham, and bamboo shoots into 4cm×0.2cm×0.2cm strips. Blanch the celery in boiling water, rinse it with cold water, and shred it for use. 6.1.2 Take one Luo slice and place one each of mushroom, ham, and bamboo shoots in the middle. Roll it up and tie it with celery shreds to form a Luo Bao. 6.2 Cooking method Add salt, MSG, and pepper powder to the soup bowl. Boil the water and blanch the Luo Bao until it is just cooked. Remove it and pour it into the bowl. Add boiling broth and it's ready to serve. 7. Packaging Use 10-inch soup bowls for packaging. 8. Quality requirements 8.1 Presentation requirements The Luo Bao should be intact, and the soup should be clear with a mellow flavor. 8.2 Color requirements The color should be diverse. 8.3 Fragrance requirements The fragrance should be fresh and pleasant. 8.4 Taste requirements The taste should be salty and savory