T/CZSPTXH 206(1)-2022 Active Group standards

T/CZSPTXH 206(1)-2022 Chaozhou Cuisine: Stir-fried Pigeon Mushroom Cooking Process Standards

T/CZSPTXH 206(1)-2022

Publish Date: 2022-07-28 Implement Date: 2022-07-28 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 206(1)-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-28

Implement Date: 2022-07-28

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Stir-fried Pigeon Mushroom". This document is applicable to the preparation of Chaoshan cuisine's "Stir-fried Pigeon Mushroom". Main technical content: 4.1 Raw materials: - Two pigeons (about 600 g) - 100 g of lean pork - 150 g of water chestnut meat - 25 g of chives - 10 g of ham - One egg white - 200 g of lettuce - 16 spring roll wrappers - 1,000 g of lard (about 100 g consumed) 4.2 Seasonings: - 2 mL of sesame oil - 6 g of refined salt - 0.5 g of pepper powder - 2 g of MSG - 50 mL of aged vinegar 5. Cooking utensils: - 5.1 Cooking utensils: Stir-fry pans and related tools. - 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process: 26.1 Knife work: - Cut off the head and tail of the pigeons and remove the bones. - Cut the pigeon meat and lean pork into a fine paste and mix with the egg white. - Cut the water chestnut meat and chives into fine powder and gently squeeze out some moisture until they are 50% dry. - Cut the ham into a fine powder. - Cut the spring roll wrappers and lettuce leaves into Φ10 cm circles. 6.2 Cooking: - Deep-fry the pigeon heads, tails, and wings until they are cooked through, then arrange them on a plate to form a shape. - Heat the wok over high heat and add lard to lubricate the pan. When the oil temperature reaches 150°C, add the meat paste and fry until it is cooked through. Pour it into a colander and return it to the wok to stir-fry for 3-4 minutes. Add the water chestnut, chives, ham powder, salt, MSG, and pepper powder and stir-fry for another 3-4 minutes until it becomes fluffy. Remove from the heat and serve. When serving, accompany it with spring roll wrappers, lettuce leaves, and aged vinegar. 7. Packaging: U