T/CZSPTXH 98(1)-2019 Chaoshou Cuisine - Grass Gou Cooking Process Specification (Amendment)

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Caoguo". This standard applies to the preparation of Chaoshan cuisine's "Caoguo". Main technical content: 4. Raw material requirements 4.1 Main ingredients: 500 g of Caoguo grass, 200 g of snow flour, 500 g of refined sugar, 7.5 L of water. 4.2 Auxiliary ingredients: 10 g of edible soda ash. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 38-inch steel pot. 6. Production process 6.1 Add 7.5 L of water to the pot, then put in the whole Caoguo grass and edible soda ash. After boiling over high heat, simmer until the Caoguo grass turns into a paste. At this time, use a sieve to filter out the residual stems and other impurities in the pot. 6.2 After filtering, boil it on the stove again, then remove the foam and impurities on the surface. Use snow flour to make a thick sauce. 6.3 After mixing the sauce evenly, pour it directly into a ceramic bowl, let it stand until the temperature is about 70 °C, and then let it solidify naturally. 6.4 After solidifying, scoop it out with a flat spoon and sprinkle refined sugar on it. 7. Packaging: It is recommended to use flat rice bowls for packaging. 8. Quality requirements 8.1 Appearance requirements: It should be a transparent black jelly-like texture. 8.2 Color: Bright black. 8.3 Flavor: The unique fragrance of Caoguo grass. 8.4 Texture: Smooth and elastic. 9. Optimal consumption time

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