T/CZSPTXH 306-2024 Active Group standards

T/CZSPTXH 306-2024 The cooking process specifications for fermented salt crab paste, a dish from Chaozhou, China

Publish Date: 2024-11-12 Implement Date: 2024-11-12 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 306-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-12

Implement Date: 2024-11-12

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of marinated salted paste crabs in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine - marinated salted paste crabs. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: 2 crabs (total 600g). 4.1.2 Auxiliary ingredients: 300g peeled garlic, 50g red chili peppers, 20g ginger, 150g coriander heads, and 50g golden fungus. 4.1.3 Seasonings: 200mL light soy sauce, 400mL fish sauce, 1000mL purified water, 30g salt, 5g licorice, 10g Sichuan peppercorns, 5g star anise, 5g cinnamon, 20g sugar, 10g MSG, 20mL sesame oil, 20mL white vinegar, and 600mL Shaoxing wine. 4.2 Requirements 4.2.1 Wash and dry the ginger, garlic, red chili peppers, coriander heads, and golden fungus. 4.2.2 Place the licorice, Sichuan peppercorns, star anise, and cinnamon in a dry pan and fry over low heat until fragrant, then set aside. 4.2.3 Prepare the marinade: Crush the garlic, red chili peppers, coriander heads, and golden fungus, add 300mL Shaoxing wine, and mix with light soy sauce, licorice, Sichuan peppercorns, star anise, cinnamon, sugar, MSG, fish sauce, and purified water. Season with salt and mix well. 5. Cooking utensils 5.1 Cookware: Stir-fry pans and related tools. 1T/CZSPTXH 306—2024 5.2 Utensils: Cutting boards, knives, and a stainless steel pot (φ28 cm) x 1. 6. Production process 6.1 Cooking 6.1.1 Soak the crabs in Shaoxing wine for 30 minutes, then place them in ice water and scrub them clean with a brush. Remove them and add the sauce. Seal and refrigerate at 0 °C for 48 hours. 6.1.2 Remove the marinated crabs, open the crab shells, remove the gills, stomach, and genital covers, and cut the crab body into 6-8 pieces. Cut the crab shells in half and reassemble them into a crab sha