T/CZSPTXH 283-2024 Active Group standards

T/CZSPTXH 283-2024 Chaoshou Cuisine Tea Sponge Cooking Technology Specification

T/CZSPTXH 283-2024

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 283-2024

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 material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Tea Sushi. This document is applicable to the preparation of Chaoshan Tea Sushi. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Oil skin raw materials: 125 g of medium-gluten flour, 25 g of lard, and 25 g of fine sugar, mixed with 60 mL of water. 4.2 Butter cream raw materials: 75 g of low-gluten flour, 40 g of lard, and 10 g of tea powder. 4.3 Filling: Green tea filling 250 g, egg yolk solution 20 mL, and 5 g of roasted white sesame seeds. 5. Cooking utensils 5.1 Cooking tools: It is recommended to use a convection oven and related tools. 5.2 Utensils: scraper, small knife, and rolling pin. 6. Production process 6.1 Mix 125 g of medium-gluten flour with 25 g of lard and 25 g of fine sugar, and 60 mL of water. Knead the dough and let it rest for 30 minutes to prepare the water-oil skin. 6.2 Mix 75 g of low-gluten flour and 10 g of tea powder with 40 g of lard and knead evenly to prepare the butter cream. 6.3 Divide the green tea filling into 10 portions and roll them into balls for use. 6.4 Divide the water-oil skin and butter cream into 10 portions each. Use the water-oil skin to wrap the butter cream, roll it into a long strip, then roll it into a cylinder. Flatten it with your hands, roll it into a thin round shape with a diameter of about 12 cm, add the filling, and wrap it into a round shape with the opening facing down. Flatten it with a scraper and cut it into 8 equal parts, folding them in pairs. 6.5 Mix egg yolk solution with white sesame seeds and decorate it in the middle of the tea sushi. 6.6 Preheat the convection oven to 165 °C. Bake the tea sushi for 30 minutes, then remove it and serve it on a plate. 7. Packaging: It is recommended to use a 14-inch square plate for p