T/CZSPTXH 194-2022 Active Group standards

T/CZSPTXH 194-2022 The cooking process specifications for "Shanxi Pigeon Egg Stewed with Three Immortals" in Chaozhou cuisine

Publish Date: 2022-05-12 Implement Date: 2022-05-12 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 194-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-12

Implement Date: 2022-05-12

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving methods, and quality requirements for the cooking process of Chaozhou-style Three Immortals Pigeon Egg dish, as well as the optimal consumption time for this dish. This document is applicable to the preparation of Chaozhou-style Three Immortals Pigeon Egg dish. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: 12 pigeon eggs, 25 g of mushrooms, 25 g of ham, 12 deboned duck claws, 100 g of cooked pork stomach, and 100 g of bamboo shoot flowers. 4.2 Auxiliary materials: 500 mL of broth, 2 g of pepper powder, 2 g of MSG, 5 g of salt, 15 mL of dark soy sauce, 20 g of cornstarch, 10 mL of sesame oil, and 1,000 mL of oil (with a consumption of 100 mL). 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm diameter wok. 6. Production process 6.1 Preparation work 6.1.1 Boil the pigeon eggs and peel them. Soak the mushrooms in warm water and remove the stems. Cut the ham into small pieces and fry them in oil. 6.2 Cooking process 6.2.1 Add the pigeon eggs and duck claws to the dark soy sauce and mix them evenly to color them. Then sort them and put them into an oil pot at 180 °C for frying until they turn golden brown and remove them for later use. 6.2.2 Add 30 mL of oil to the hot pot, add the ham and mushrooms to stir-fry, then add the fried pigeon eggs, duck claws, pork stomach, bamboo shoot flowers, and broth. After the broth boils, simmer them over low heat until the sauce is slightly reduced. 6.2.3 Add pepper powder, MSG, salt, and cornstarch water, then add sesame oil and mix them well. Remove the ingredients, arrange them neatly, and steam them in a steamer for 2 minutes before serving. 7. Serving: Use a 12-inch white oval plate. 8. Quality requirements 8.1 The dish should have a beautiful shape. 8.2 Th