T/CZSPTXH 092-2019 Chaoshan Cuisine - Cooking Process Standards for Crispy Fried Vegetable Rolls

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, nutritional indicators, and optimal consumption time for the cooking process of Crispy Vegetable Rolls in Chaoshan Cuisine. This standard applies to the preparation of Crispy Vegetable Rolls in Chaoshan Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 4.1.1 Ingredients: 60 g of fresh mushrooms, 60 g of fresh Xiaboa mushrooms, 60 g of lettuce, 60 g of cabbage, 60 g of water chestnut meat, 50 g of chives, 10 sheets of wafer paper. 4.1.2 Seasonings: 30 g of XO sauce, 2 g of MSG, 1 g of pepper powder, 2 mL of sesame oil, 100 g of fried flour, 20 g of cornstarch, 1,500 mL of cooking oil (actual consumption: 100 mL), and 20 g of Meigang sauce. 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knife, long round plate, and chopsticks. 6. Production process 6.1 Knife work: Cut the fresh mushrooms, Xiaboa mushrooms, lettuce, cabbage, and water chestnut meat into approximately 1.5 mm-sized strips. 6.2 Cooking: 6.2.1 Blanch the fresh mushrooms, Xiaboa mushrooms, lettuce, cabbage, and water chestnut meat, then remove and set aside. 6.2.2 Heat the wok with 50 mL of cooking oil, and sauté the strips with XO sauce, MSG, and pepper powder. Add 2 g of cornstarch mixed with water to thicken the sauce, and sauté the sesame oil until fragrant. Transfer to a plate as a filling. 6.2.3 Take a sheet of wafer paper and place a portion of the filling into a 5 cm × 2.5 cm pillow-shaped package. Repeat the process to make ten vegetable rolls. 6.2.4 Add 100 mL of water to the juicer and extract the chives juice. Mix the chives juice with fried flour, the remaining cornstarch, and 1,500 mL of cooking oil to prepare the crispy batter (the standard is that the batter sticks to the fingers without dripping or flowing). 6.2.5 Heat the wok over high heat and add

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