T/CZSPTXH 198-2022 Active Group standards

T/CZSPTXH 198-2022, Specifications for the Cooking Process of Fried Korean Pork in Chaozhou Cuisine

T/CZSPTXH 198-2022

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 198-2022

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 requirements for raw materials, cooking utensils, production processes, packaging, quality standards, and optimal consumption time for the cooking process of Fried Korean Pork in Chaoshan Cuisine. This document is applicable to the preparation of Fried Korean Pork in Chaoshan Cuisine. Main technical content: 4. Raw material requirements 4.1 Ingredients: 200 g of white pork fat, 200 g of flour, 2 eggs, 40 g of tangerine slices, 20 g of white sesame seeds, and 1000 mL of oil (with a consumption of 100 mL). 4.2 Seasonings: 300 g of white sugar and 10 mL of high-proof alcohol. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm diameter frying pan. 6. Production process 6.1 Preparation work 6.1.1 Cut the white pork fat into double-sided thin slices of about 5 cm × 3 cm and 2 mm thick each, totaling 24 pieces. Marinate with white wine and set aside for use. 6.1.2 Cut the tangerine slices into 4 cm × 2.5 cm pieces, totaling 24 pieces. 6.1.3 Place 200 g of white sugar in a large bowl. Dip each piece of pork fat in white sugar inside and outside, then arrange them neatly and compactly in another plate. Marinate for 36 hours. 6.1.4 Blanch the sugar-marinated pork (until the sugar melts and the pork becomes transparent). Remove with a colander and drain the water. 6.1.5 Trim the edges of the ice-pork with a knife, and then sandwich each tangerine slice between each piece of ice-pork and press them firmly, ready for use. 6.1.6 Wash and fry the white sesame seeds. 7. Packaging: It is recommended to use a 14-inch square plate. 8. Quality requirements 8.1 Presentation requirements: Sweet, crispy, and not greasy. 8.2 Color: Golden in color. 8.3 Flavor: Fragrant, crispy, and tender. 8.4 Texture: Good rising, smooth and loose surface, fine and uniform pores. 9. Optimal consumption time: It is recommended that the time between dish preparation and consumption does not exceed 15 m