T/CZSPTXH 034-2018 Chaozhou Cuisine: Cooking Process Standards for Deep-Fried Fruit Flesh

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, quality requirements, nutritional indicators, and optimal consumption time for the dry-fried fruit flesh cooking process of Chaoshan cuisine. This standard is applicable to the preparation of dry-fried fruit flesh in Chaoshan cuisine. Main technical content: 5.2 Cooking 5.2.1 Add shredded pork, five-spice powder, refined salt, sugar, monosodium glutamate, sesame oil, Shaoxing wine, and cornstarch (15 g) to the pork shreds, mix well, and marinate for 30 minutes. Add scallions and water chestnut shreds, mix well, and set aside. 5.2.2 Spread the pork net skin flat on a cutting board, sprinkle with cornstarch, then place the meat mixture on it, roll it into a long strip with a diameter of 25 mm to 30 mm, trim the ends, and cut it into segments about 30 mm to 40 mm long. Dust the ends with cornstarch and press them firmly, then fry. 5.2.3 Heat oil in a wok. When the oil temperature reaches 130 °C, fry the fruit flesh in the wok over medium heat until it is cooked and remove it. Heat the oil to 160 °C, then fry the fruit flesh again until it is golden and crispy. Plate it and serve with a sauce dish of plum sauce.

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