T/CZSPTXH 139-2020 Chaozhou Cuisine Egg Yolk Roll Cooking Process Specification

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou cuisine's egg yolk rolls. This document is applicable to the preparation of Chaozhou cuisine's egg yolk rolls. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 12 raw salted egg yolks, 12 slices of white fat pork (4 cm × 4 cm × 0.2 cm), 100 g of sugar-coated nuts, 2 eggs. 4.1.2 Seasonings: 100 g of white sugar, 200 g of breadcrumbs, 10 g of cornstarch, 800 mL of blended oil. 4.2 Requirements 4.2.1 Coat each slice of white fat pork with white sugar and refrigerate for 12 hours to make cold pork. 4.2.2 Sugar-coated nuts (roasted white sesame seeds: black sesame seeds: peanuts: cashews: shredded winter melon sugar = 1:1:1:1:1). 5. Cooking utensils 5.1 Cooking tools: frying pan and related tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Coat each raw salted egg yolk with blended oil and flatten it with a knife to a size comparable to the cold pork. 6.1.2 Place a slice of cold pork on each egg yolk and sprinkle with a layer of sugar-coated nuts, then roll it into a strip. Seal it with cornstarch. 6.1.3 Beat the eggs into a bowl and mix them with a chopstick. 6.1.4 Dip the egg yolk rolls in beaten egg liquid and evenly coat them with breadcrumbs, then arrange them in a dish. 6.2 Cooking 6.2.1 Heat a wok and add blended oil. Heat it over medium heat to 160 °C, then fry the egg yolk rolls until they set and remove them. 6.2.2 Soak the egg yolk rolls in oil at 130 °C for 2 minutes until they are cooked and remove them. 6.2.3 Raise the oil temperature to 160 °C, fry the egg yolk rolls again until they are crispy and remove them, then drain the oil. 6.2.4 Cut the egg yolk rolls diagonally and arrange them in a dish for serving after

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