T/CZSPTXH 076-2018 Chaoshou Cuisine: Cooking Process Standards for Fermented Bean Curd Pie

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's fermented pork pie. This standard applies to the preparation of Chaoshan cuisine's fermented pork pie. Main technical content: 4. Requirements for raw and auxiliary materials 4.1 Raw materials: Low-gluten flour 500g. 4.2 Auxiliary materials: Ice pork (sugar-cured white fat pork) 500g, roasted peanut crumbs 100g, roasted sesame seeds 100g, syrup 350mL, oil 150mL, edible soda 8g, garlic 20g, red fermented pork 30mL, Chaoshan flour 50g, white wine 30mL, and 2 eggs. 5. Cooking utensils 5.1 Stove: It is recommended to use an oven. 5.2 Cookware: It is recommended to use a baking tray. 6. Production process 6.1 Preparation work 6.1.1 First, make a well in the flour and add syrup, oil, and edible soda in the middle. Stir evenly, then mix with the surrounding flour and stir evenly to make dough, and set aside. 6.1.2 Cut the ice pork into diced pieces and mince the garlic. 6.1.3 First, crush the roasted sesame seeds and roasted peanuts, add the diced ice pork, minced garlic, red fermented pork, and white wine, and finally add Chaoshan flour and oil and mix evenly to make the filling, and set aside. 6.2 Cooking After wrapping the filling in the dough, use a pie mold to shape it, then brush the surface of the pie with egg liquid. Bake at 180℃ on the top and 180℃ on the bottom for 8 minutes until it is fully cooked (during the baking process, you need to take it out and drizzle a little peanut oil on the bottom of the baking tray). 7. Packaging Packaging containers: It is recommended to use plates. 8. Quality requirements 8.1 Appearance requirements: The shape should be intact, with a thin crust and thick filling, without any exposed parts. 8.2 Color: The color should be bright, with a red-brown hue. 8.3 Flavor: The flavor shoul

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