T/CZSPTXH 165-2021 Chaoshan Cuisine and Gongde Cuisine Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Gongde Cuisine in Chaoshan. This document is applicable to the preparation of Gongde Cuisine in Chaoshan. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: 200g of white radish, 150g of soaked soybeans, 750ml of water. 4.1.2 Seasonings: 200g of brown sugar. 4.2 Requirements: - Put the soybeans into a soup pot and add 150ml of water. Boil it over low heat for 10 minutes, then remove and drain. 5. Cooking utensils: 5.1 Cookware: Frying pan and related tools, 1 soup pot. 5.2 Utensils: Cutting board, knives, soup bowls, and spoons. 6. Production process: T/CZSPTXH 165—20212 6.1 Cutting techniques: Cut the white radish into 1.2cm square pieces. 6.2 Cooking: 6.2.1 Blanch the white radish and drain the water. 6.2.2 Heat a pot with 600ml of water, brown sugar, soybeans, and white radish pieces. Cook over medium-low heat until the radish turns transparent, then remove and serve in soup bowls. 7. Packaging: Use a 10-inch soup bowl for packaging. 8. Quality requirements: 8.1 Color: Brownish yellow. 8.2 Aroma: Fresh and pleasant. 8.3 Flavor: Sweet and delicious. 8.4 Texture: Soft and chewy. 9. Optimal consumption time: After the dish is taken out of the pot and plated, it should be consumed within 10 minutes (see Appendix A for dish pictures).

Development Information

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