T/CZSPTXH 024-2018 Chaozhou cuisine, Fish ball cooking process specifications

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Daiyu Wan in Chaoshan cuisine. This standard is applicable to the preparation of Daiyu Wan in Chaoshan cuisine. Main technical content: 7.1 Dry the fish meat, scrape off the clean fish meat with a knife, and remove the bones and spines in the fish meat. 7.2 Pound the fish meat into a fish paste, add egg white, salt, and MSG, then pound it with a knife until it forms a gel that can stick to the hand without falling off. Squeeze it into fish balls with your hands and place them in a basin of clear water. 7.3 Pour the fish balls and clear water into a pot. First, boil them over high heat to quickly form a surface layer. When the water temperature is close to 80°C, switch to medium heat and simmer the fish balls for 8 minutes until they are cooked. Remove them from the stove and skim off the foam. 7.4 Add seaweed (first roasted and pounded to remove sand), MSG, pepper powder, sesame oil, fish sauce, and lard. Remove from the heat and serve in a soup nest.

Development Information

Related Standards