T/CZSPTXH 119-2020 Chaoshan Cuisine: Salt-Baked Shrimp Cooking Process Specification

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of salt-baked shrimp in Chaoshan cuisine. This document is applicable to the preparation of salt-baked shrimp in Chaoshan cuisine. Main technical content: 4. Raw material requirements: 4.1 Raw materials: 500 g fresh shrimp and 1000 mL blended oil (consumption of 100 mL). 4.2 Seasonings: 10 g ginger, 20 g scallions, 5 g MSG, 20 mL Shaoxing wine, 5 g pepper powder, 25 g refined salt, 3 mL sesame oil, 20 g cornstarch, and 10 g coriander. 4.3 Requirements: First, remove the shrimp veins, antennae, and legs, and set aside for use. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking tools: Wok, frying spoon, colander, and soup bowl. 6. Production process: 6.1 Knife work: Lightly cut each shrimp on the back to one-third of its length, then place them in a bowl. 6.2 Manual preparation: Add ginger, scallions, refined salt, MSG, and Shaoxing wine to the bowl containing the shrimp and marinate for 2 minutes. Drain the marinated shrimp and mix with cornstarch. 6.3 Cooking: Heat the wok with blended oil and fry the shrimp at a temperature of approximately 160°C until they are cooked through. Remove them from the oil and raise the temperature to 160°C again. Fry the shrimp a second time, then transfer them to a colander. Clean the wok and add sesame oil and pepper powder. Toss the shrimp a few times before transferring them to a serving plate, garnishing with coriander. 7. Serving: Use a 12-inch round plate. 8. Quality requirements: 8.1 Presentation requirements: The shell should be crispy and the meat tender and fresh. 8.2 Color: Golden in color. 8.3 Flavor: Fragrant and rich. 8.4 Texture: The skin should be crispy and the meat tender. 9. Optimal consumption time: It is recommended to serve the dish within 10 minutes after it is plated (se

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