T/GLCX 006-2023 Ping Le Eighteen Brewing Cooking Process Specification

Scope

Scope: This document applies to dishes made by members of the Guilin Catering and Cooking Association, which mainly use animal-based ingredients such as fish and beef from Guilin and supplemented with tofu, mushrooms, garlic, chili peppers, eggplant, etc. Main technical content: I. Ingredients: 1. Pork from Guilin should meet the requirements of GB 2707. 2. Fish from Guilin should meet the requirements of GB 2733. 3. Various vegetables from Guilin should meet the requirements of GB 2762 and GB 2763. 4. Soy products should meet the requirements of GB 2712. II. Processing flow: - Processing of main and auxiliary ingredients - Stuffing preparation - Assembly - Fermentation - Cooking III. Main production processes: 1. Stuffing preparation: - Eighteen stuffed stuffing materials can be divided into two categories based on texture: crispy stuffing and soft stuffing; - Based on the combination of meat and vegetables: all-meat stuffing, all-vegetable stuffing, and mixed meat and vegetable stuffing; - Types of stuffing: all-fish stuffing, all-meat stuffing, mixed-fat and meat stuffing, fish-pork stuffing, mushroom-meat stuffing, glutinous rice-meat stuffing, water tofu-meat stuffing, water chestnut-meat stuffing, fish jelly stuffing, meat jelly stuffing, etc. - Prepare the stuffing according to the requirements of the stuffed dishes. 2. Fermentation: - Stuff the stuffing into vegetables, tofu, eggshells, etc. 3. Cooking: - Suitable cooking methods for stuffed dishes include steaming, frying, braising, roasting, and boiling; - Select appropriate cooking methods according to the requirements of the stuffed dishes.

Development Information

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