T/CZSPTXH 278-2024 Active Group standards

T/CZSPTXH 278-2024 Chaoshan Cuisine - Snow Mountain Longtooth Swallow Cooking Technique Specifications

T/CZSPTXH 278-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 278-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, decoration, quality requirements, and optimal consumption time for the cooking techniques of Xueshan Longya Yan in Chaoshan cuisine. This document is applicable to the preparation of Xueshan Longya Yan in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Soaked bird's nest 300g, egg whites 200g, pure milk 80ml, green melon 200g, orange 100g, carrot 30g, crab roe 5g, glutinous rice flour 5g, and 250g broth. 4.1.2 Seasonings: 6g fine salt and 4g MSG. 5. Cooking utensils 5.1 Cookingware: Stir-fry pan and related tools. 5.2 Utensils: Cutting boards and knives. 6. Production process 6.1 Knife work 6.1.1 Green melon 200g, orange 100g, and carrot 30g are cut into slices 2cm high and 0.1cm thick respectively. 6.1.2 The green melon slices are arranged into a heart shape, with the orange slices tightly placed around the outside of the green melon. The carrot slices are stacked on top of the orange slices and arranged around the heart shape. Finally, the carved vegetables are placed in appropriate positions for use. 6.2 Cooking 6.2.1 Add 2g MSG and 3g fine salt to the broth and simmer over low heat until it boils. Add the soaked bird's nest and soak it for 1 minute before draining and setting aside. 6.2.2 Add egg whites, pure milk, and glutinous rice flour to the mixture, then stir in 3g fine salt and 2g MSG. 6.2.3 Heat a clean pan over low heat and add 2000ml cooking oil. When the oil reaches 130°C, pour in the seasoned egg whites and stir slowly until the egg whites rise to the surface. Immediately strain the oil and transfer the dish to a serving plate. Finally, drain the soaked bird's nest and place it on top of the egg whites, decorating with crab roe. 7. Serving vessels Serving vessels should preferably be large round ceramic plates with a diameter of 45cm. 8. Qualit