T/CZSPTXH 201-2022 Active Group standards

T/CZSPTXH 201-2022, Specifications for the Cooking Process of Protein Grass Mushrooms in Chaozhou Cuisine

T/CZSPTXH 201-2022

Publish Date: 2022-06-30 Implement Date: 2022-06-30 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 201-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-06-30

Implement Date: 2022-06-30

Scope

Scope: This document specifies the terms and definitions, raw materials and auxiliary materials requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of protein grass mushrooms in Chaoshan cuisine. This document is applicable to the preparation of protein grass mushrooms in Chaoshan cuisine. Main technical content: 4. Raw materials and auxiliary materials requirements 4.1 Raw materials: 10 eggs, 50 g of dried grass mushrooms, 25 g of cooked ham slices, 150 g of lean meat, 650 mL of chicken broth, and 100 g of old chicken, along with 50 mL of chicken oil. 4.2 Seasonings: 3 g of MSG, 2 mL of fish sauce, 2 g of refined salt, and 0.5 g of pepper powder. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a wok and a steamer. 6. Production process 6.1 Preparation work 6.1.1 Peel the shells of 10 eggs and extract the egg whites. Add 200 mL of cold chicken broth and mix with MSG and 1 g of refined salt using chopsticks to combine the egg whites and chicken broth. 6.1.2 Take a flat-bottomed iron pan and coat it with oil. Pour the egg white mixture into the pan and steam it in a steamer for about 8 minutes. Remove it and cut it into 4 cm × 2 cm rectangles for use. 6.1.3 Remove the stems from the dried grass mushrooms, wash them, soak them in warm water, and rinse them several times with warm water before squeezing out the water. 6.1.4 Cut the old chicken and lean meat into large pieces, blanch them, and rinse them for use. 6.2 Cooking 6.2.1 Place the grass mushrooms in a stewing pot, add chicken oil, 1 g of MSG, and 1 g of refined salt, along with 100 mL of chicken broth. Cover them with the old chicken and lean meat, and steam them in a steamer for 30 minutes before removing them and discarding the lean meat and old chicken. 6.2.2 Place the cut protein pieces into the soup nest, heat them in a steamer, and add 350 mL of boiled ch