T/CZSPTXH 233-2022 Active Group standards

T/CZSPTXH 233-2022, Specification for the Cooking Process of Chaozhou Fish Head and Cabbage Soup

T/CZSPTXH 233-2022

Publish Date: 2022-10-15 Implement Date: 2022-10-15 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 233-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-10-15

Implement Date: 2022-10-15

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving methods, and quality requirements for the cooking process of Chaoshan Fish Head and Cabbage Soup. This document is applicable to the preparation of Chaoshan Fish Head and Cabbage Soup for birthday celebrations. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: About 650 g of fish head, 350 g of cabbage, 40 g of pork belly, 10 g of ginger, 5 g of celery, and 2 g of minced galangal. 4.1.2 Seasonings: 6 mL of fish sauce, 2 g of MSG, 0.5 g of pepper powder, 1 mL of sesame oil, 20 g of soybean paste, and 50 mL of blended oil. 5. Cooking utensils 5.1 Cookware: Frying pans and soup pots with matching tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work T/CZSPTXH 233-2022 6.1.1 Cut the fish head into eight pieces with a straight knife, wash and drain it. Slice the cabbage vertically into eight pieces. Cut the pork belly into 2 mm-thick slices and slice the ginger into 2 cm-long diamond-shaped pieces, and cut the celery into 3 cm-long segments. 6.2 Cooking 6.2.1 Heat a wok and add blended oil. Fry the fish head over medium-low heat until it turns light golden brown on both sides. Add 800 mL of boiling water and boil it over high heat. Skim off the foam and add the pork belly, cabbage, and ginger, then simmer for 10 minutes. 6.2.3 Add fish sauce, MSG, pepper powder, minced galangal, sesame oil, and celery segments to the soup bowl and serve immediately. Sauce dish: soybean paste. 7. Serving methods Serve in 12-inch soup bowls. 8. Quality requirements 8.1 The color of the fish soup should be milky white. 8.2 The aroma and flavor should be rich and intense. 8.3 The taste should be mellow. 8.4 The texture of the fish head should be tender and the cabbage should be soft and tender. 9. Best consumption time After the dish is taken out of the wok and