T/CZSPTXH 077-2018 Chaoshan Cuisine - Pork Intestine Guzi Cooking Technique Specifications

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 "Pork Intestine Kway Teow Soup" in Chaoshan cuisine. This standard applies to the preparation of Chaoshan cuisine's "Pork Intestine Kway Teow Soup". Main technical content: 4.1 Raw materials: 100 g of Kway Teow skin, 20 g of glutinous rice flour, and 50 g of marinated pork intestine. 4.2 Auxiliary materials: 1 marinated egg, 1 piece of fried tofu, 15 g of fried peanut, and 5 g of scallion oil and 5 g of coriander; and 200 mL of water. 4.3 Seasonings: 5 g of salt and 15 mL of marinade sauce. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 15 cm diameter soup pot. 6. Production process: 6.1 Preparation work: 6.1.1 Cut the marinated egg and tofu into halves, and cut the marinated pork intestine into 2-3 cm long pieces for later use. 6.2 Cooking: 6.2.1 Place the marinated pork intestine, marinated tofu, and halved marinated eggs on a plate, and top with coriander for later use. 6.2.2 Boil the water, add refined salt, and mix with the rice flour sauce to make Kway Teow paste. Add the Kway Teow skin, mix well, and cook until it's thoroughly cooked. Pour it into a bowl and add scallion oil. 6.2.3 Pour in the pre-prepared marinade sauce and add appropriate amount of fried peanut. 7. Packaging: The packaging container should be a 6-inch (15-cm) ceramic bowl. 8. Quality requirements: 8.1 Presentation requirements: The sauce should have a moderate thickness. 8.2 Color: The soup should be milky white with a variety of side dishes. 8.3 Aroma: It should have a fragrant rice aroma. 8.4 Taste: It should be economical and delicious, and the production process should be simple. 8.5 Texture: The rice paste should be smooth. 9. Optimal consumption time: It is recommended that the time between placing the dish in the bowl and c

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