T/CZSPTXH 202-2022 Active Group standards

T/CZSPTXH 202-2022 Chaozhou Cuisine Money Crispy Tangerine Cooking Process Specification

T/CZSPTXH 202-2022

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 202-2022

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 terminology and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Money Pudding Orange. This document is applicable to the preparation of Chaoshan Money Pudding Orange. Main technical content: 4. Raw material requirements: - 2 Chaoshan oranges (about 300g) - 1 egg - 100g of ice meat (sugar-marinated white pork fat) - 130g of corn starch - 100g of sugar melon slices - 100g of flour - 100g of orange cakes - 5g of roasted sesame seeds - 1500mL of raw oil (100mL of dark soy sauce) 5. Cooking utensils: - 5.1 Stove: It is recommended to use a gas stove. - 5.2 Cookware: It is recommended to use a frying pan. 6. Production process: 6.1 Preparation work: - 6.1.1 First, peel the oranges, remove the pith and shred them into small pieces for later use. Cut the sugar melon slices, orange cakes, and ice meat into 2cm×2cm square thin slices for later use. - 6.1.2 Mix 30g of flour and 50mL of water, then add the egg mixture to make a crispy skin paste for later use. 6.2 Cooking: T/CZSPTXH 202—202226 6.2.1 Quickly blanch the small slices of oranges to remove the sour and astringent taste. After removing the water, cut each slice from the thick side of the back into a round shape (do not cut through the middle and remove the core). Lightly press to remove some water and set aside for later use. - 6.2.2 Place the sliced and drained oranges in the palm of your hand, and sequentially stack the sugar melon slices, orange cakes, and ice meat slices, then cover with another slice of orange cake. Press them firmly with your hand, tap with flour, and dip in the crispy skin paste. Place them in a 150℃ oil fryer and fry until they take shape, then remove them. Raise the oil temperature to 180℃ and fry the orange cakes until they are crispy. Arrange them neatly on a plate and sprinkle wit