T/CZSPTXH 006-2018 Cantonese-style roast pork noodles (soup) cooking process specifications

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's pork noodles (soup). This standard applies to the preparation of Chaoshan cuisine's pork noodles (soup). Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 50 g of pork, 80 g of noodles (wide noodles), 200 mL of pork bone soup, 2 g of celery, and 40 g of lettuce. 4.1.2 Seasonings: 10 mL of fish sauce, 0.5 g of MSG, 0.1 g of pepper powder, 1 mL of garlic oil, and 0.5 mL of sesame oil. 4.2 Requirements: It is essential to control the fire intensity properly to ensure that the noodles do not burn and the pork remains tender. 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 Knife work 6.1.1 Cut the pork into 0.2 cm thick slices. 6.1.2 Cut the celery into 4 cm-long pieces. 6.2 Cooking 6.2.1 Place the MSG, fish sauce, and celery segments in a bowl and set aside. 6.2.2 Blanch the noodles in boiling water, remove and drain them into a bowl. 6.2.3 Blanch the lettuce in boiling water, remove and drain them into a bowl. 6.2.4 Blanch the pork in the pork bone soup until it is just cooked through, remove it, and place it on top of the noodles, drizzling with the pork bone soup. 7. Plating 7.1 Plating vessels: It is recommended to use 6-inch round bowls (15 cm). 8. Quality requirements 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: It should be clear and elegant. 8.3 Aroma: It should have a pure and original flavor. 8.4 Taste: It should be fragrant and delicious. 8.5 Texture: It should be chewy with a tender meat texture. 9. Optimal consumption time: It is recommended that the time between plating and consumption should not exceed 2 minutes, and the serving temperature should be 60°C.

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