T/CZSPTXH 081-2019 Chaoshan Cuisine: Ginger Sweet Potato Soup Cooking Process Standards

Scope

Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Ginger Yam Soup. This standard applies to the preparation of Chaoshan cuisine - Ginger Yam Soup. Main technical content: 1. Scope: This standard specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Ginger Yam Soup. This standard applies to the preparation of Chaoshan cuisine - Ginger Yam Soup. 2. Normative references: The following documents are essential for the application of this document. For documents with a specified date, only the version on that date applies to this document. For documents without a specified date, the latest version (including all amendment lists) applies to this document. T/CZSPTXH 050 - Basic Terminology of Chaoshan Cuisine 3. Terms and definitions: The terms and definitions defined in T/CZSPTXH 050 apply to this standard. 4. Raw material requirements: 4.1 Ingredients: 300 g of ginger yam. 4.2 Seasonings: 125 g of white sugar and sufficient water (750 mL). 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a cooking pot. 6. Production process: 6.1 Knife work: Wash and peel the ginger yam, soak it in water (otherwise, it will turn yellow), and use a planer to shave it into thin slices. 6.2 Cooking: 6.2.1 After the water in the cooking pot boils, add white sugar and stir until it dissolves. Reduce the heat to low, add the ginger yam to the sugar water, bring it to a boil, and skim off the foam to finish. 7. Serving: It is recommended to use a soup bowl as the serving vessel. 8. Quality requirements: 8.1 Sensory requirements: The soup should have a sticky texture. 8.2 Color:

Development Information

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