T/CZSPTXH 069-2018 Chaoshou Cuisine - Cooking Process Standards for Lu Tang Qian Dish

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Luotangqian". This standard applies to the preparation of Chaoshan cuisine's "Luotangqian". Main technical content: 4. Requirements for raw and auxiliary materials 4.1 Raw materials: 250 g of water-milled glutinous rice flour and 70 mL of water. 4.2 Auxiliary materials: 80 g of soft white sugar, 50 g of roasted peanuts (peeled), 25 g of roasted white sesame seeds, and 50 mL of scallion oil. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot. 6. Production process 6.1 Preparation work 6.1.1 Crush the peanuts and sesame seeds into powder using a stone mortar, add soft white sugar, and mix them in a bowl for later use. 6.1.2 Pour water into the glutinous rice flour, stir and knead into a dough, then divide it into four small balls and shape them into money-shaped forms with a small hole in the middle to ensure even heating. 6.2 Cooking 6.2.1 Put the glutinous rice dough into boiling water and cook until it floats to the surface. Remove it and place it in a clean basin. Brush the basin with scallion oil to prevent sticking, then pound and stir it repeatedly to enhance the taste. 6.2.2 Divide the pounded glutinous rice dough into several small balls and coat them with peanut powder, sesame powder, and soft white sugar mixture to complete the "Luotangqian". 7. Packaging The packaging container should be a deep-sided plate. 8. Quality requirements 8.1 Presentation requirements: The size of the "Luotangqian" should be consistent, similar to the size of a copper coin. 8.2 Color: The color should be white inside and golden yellow outside. 8.3 Taste: It should have a sweet flavor. 8.4 Texture: It should be soft and chewy. 9. Optimal consumption

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