T/CZSPTXH 228-2022 Active Group standards

T/CZSPTXH 228-2022, Criterion for the Cooking Process of Zhanhu Eggplant Hotpot with Salted Fish in Chaozhou Cuisine

T/CZSPTXH 228-2022

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 228-2022

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, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou-style Salted Fish Eggplant Hot Pot. This document is applicable to the preparation of Chaozhou-style Salted Fish Eggplant Hot Pot. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 500 g of white eggplant, 60 g of pork lean meat, 20 g of salted fish meat, 30 g of minced garlic, 20 g of wet mushrooms, and 8 g of Golden Replacement. 4.1.2 Seasonings: 2 mL of fish sauce, 5 g of chili sauce, 1 g of MSG, 1 mL of sesame oil, 0.5 g of pepper powder, 3 g of cornstarch, and 80 mL of stock soup, 30 g of cooked lard, and 800 mL of blended oil (about 80 mL consumed). 5. Cooking utensils 5.1 Cooking utensils: wok and related tools. 5.2 Utensils: cutting board, knife, round plate, and clay pot. 6. Production process 6.1 Knife work T/CZSPTXH 228—2022 6.1.1 Cut the pork lean meat into minced meat; cut the white eggplant, remove the ends, cut it in half, and then cut it into 5 cm-long segments. Place it in a basin and soak it in cold water for use. 6.1.2 Chop the minced garlic into garlic paste, cut the wet mushrooms into powder, and cut the salted fish into 3 mm-thick pieces. 6.2 Cooking 6.2.1 Fry the salted fish in 50 mL of blended oil over medium-low heat until it turns golden brown, then remove it and drain the oil for use. Heat the wok over medium heat and add blended oil. When the oil reaches 200 °C, add the drained eggplant and fry until the eggplant skin wrinkles (about 2 minutes), then remove and drain the oil. 6.2.2 In the wok, leave the cooked lard and fry the mushrooms and minced garlic over medium-high heat. Add the eggplant, stock soup, pork minced meat, and salted fish and simmer over medium-low heat for 5 minutes. Add fish sauce, MSG, and pepper powder, thicken with wet cornstarch, and drizzle