T/CZSPTXH 294-2024 Active Group standards

T/CZSPTXH 294-2024 Chaoshou Cuisine - Cooking Techniques for Black Truffle and Golden Sea Cucumber

T/CZSPTXH 294-2024

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 294-2024

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 terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Black Truffle Golden Pauper Abalone. This document is applicable to the preparation of Chaoshan cuisine - Black Truffle Golden Pauper Abalone. Main technical content: 4 Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Fresh pauper abalone (6 heads) weighing 500g, potatoes 400g, high broth 750ml, chicken oil 35ml, coriander 25g, and edible oil 1000ml (actual consumption 50ml). 4.1.2 Seasonings: Salt 5g, sugar 5g, MSG 5g, oyster sauce 15ml, abalone sauce 20ml, dark soy sauce 5ml, black truffle sauce 15g, mayonnaise 250g, green mustard 3g, and fresh lemon juice 15ml. 5 Cooking utensils 5.1 Cookware: Clay pot, frying pan, and oil pan. 5.2 Utensils: Cutting board, knives, sieve, frying spatula, piping bag, and aluminum foil. 6 Production process 1T/CZSPTXH 294-2024 6.1 Knife work: Cut potatoes into silver needle-like strips, soak and rinse to remove excess starch, then drain and set aside. 6.2 Cooking 6.2.1 Heat the frying pan with 20ml chicken oil, sauté the coriander head until fragrant, add high broth, boil the abalone meat, then transfer to a clay pot and simmer over medium heat for 10 minutes. Add salt, sugar, MSG, oyster sauce, abalone sauce, and dark soy sauce, simmer for another 20 minutes, and finally mix in 15ml chicken oil. 6.2.2 Heat the pan to 150℃ and fry the potato strips until golden brown, then remove. 6.2.3 Mix black truffle sauce, fresh lemon juice, and mustard to create a sauce, and transfer one-third to a piping bag. 6.2.4 Coat the abalone meat with the prepared sauce, wrap it in the fried potato strips, and place it in the abalone shell. Finally, decorate each abalone with the sauce from the piping bag in a cross-hatch pattern. 7 Packaging The serving