T/CZSPTXH 193-2022 Active Group standards

T/CZSPTXH 193-2022 Chaoshan Cuisine Iron-Pan Roasted Pigeon Cooking Process Standards

T/CZSPTXH 193-2022

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 193-2022

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 terminology and definitions, raw material and auxiliary material requirements, cooking utensils, production process, and packaging requirements, as well as quality standards and optimal consumption time for the cooking process of Tiepa Pigeon in Chaoshan Cuisine. This document is applicable to the preparation of Tiepa Pigeon in Chaoshan Cuisine. Main technical content: 4. Raw material and auxiliary material requirements: 4.1 Main ingredients: Two pigeons (each weighing 300g), 300g of peeled goose breast meat, 50g of ham, 30g of ginger, and 30g of scallions. 4.2 Seasonings: 5g of MSG, 10g of Sichuan peppercorns, 10g of cornstarch, and 5g of salt. 4.3 Sauce dish: 2 dishes of orange oil. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32cm diameter wok. 6. Production process: 26.1 Preparation work: 6.1.1 Blanch and fry the ham until cooked and fragrant, then cut it into minced pieces; stir-fry the Sichuan peppercorns until crispy, remove the black seeds, and grind them into minced pieces. 6.1.2 Disassemble the pigeons and remove the bones. Spread the boneless pigeon meat out (slightly thinning the thick parts) and mince it a few times for better flavor absorption; slice the goose breast meat to a thickness of about 5mm; marinate the pigeon and goose breast meat with scallions, ginger, salt, and MSG for 5 minutes. 6.1.3 After marinating, remove the scallions and ginger from the pigeon and spread it out on a cutting board (with the skin-side facing down). Sprinkle 3g of cornstarch, half of the minced ham and Sichuan peppercorns evenly on the pigeon; then place the goose breast meat on top of the pigeon. Use the back of a knife to evenly pound the meat pieces until the pigeon and goose breast meat adhere together, then sprinkle the remaining half of the minced ham and Sichuan peppercorns and 4g of cornstarch and continue pounding until the pigeon and goose breast meat adh