T/GDMZCX 010-2019 Cantonese cuisine cooking process specifications for fermented bean curd flavored with scallions and garlic

Scope

Scope: This standard 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 Hakka cuisine - scallion and garlic marinated beef tripe. This standard applies to the preparation of Hakka cuisine - scallion and garlic marinated beef tripe. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw material: 500 grams of beef tripe. 4.1.2 Seasoning: 5 grams of refined salt, 3 grams of fish sauce. 4.1.3 Seasoning ingredients: 15 grams of garlic paste, 10 grams of ginger shreds, 5 grams of scallion, and 10 grams of fragrant sauce. 4.2 Requirements 4.2.1 Select fresh local beef tripe. 4.2.2 Use local fermented rice wine with red koji. 4.2.3 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, NY/T 1193, and SB/T 10134. 4.2.4 Processing water shall comply with the provisions of GB 5749. 6. Production process 6.1 Knife work and cooking process Wash the beef tripe and cut it into strips. Blanch it in boiling water until it is just cooked, then drain the water and arrange it on a plate. 6.2 Cooking process Heat a small amount of oil in the wok, stir-fry ginger shreds and garlic paste until fragrant, add seasonings, and stir-fry scallion until fragrant. Then make a sauce and pour it over the beef tripe to finish. 8. Quality requirements 8.1 Color and shape: Complete and beautiful, with a colorful and shiny appearance. 8.2 Aroma: The fragrance of the fragrant sauce is strong and the aroma is overwhelming. 8.3 Taste: Fresh and original with a pleasant flavor. 8.4 Texture: The meat is crispy and has a chewy texture.

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