T/MZFSCX 005-2021 Hakka Cuisine Salt and Pepper Bee Larvae Cooking Process Specification

Scope

Main technical content: 4 Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Fresh bee larvae 150 grams, edible oil 500 grams. 4.1.1 Seasoning: Pepper salt powder 5 grams. 4.1.2 Seasoning ingredients: Scallions 15 grams, ginger 10 grams, garlic 15 grams. 4.2 Requirements 4.2.1 Use fresh bee larvae. 4.2.2 Raw materials, seasonings, and seasoning ingredients comply with the requirements of GB 2762, GB 2763, GB/T 30764, NY/T 1193, and SB/T 10292. 4.2.3 Processing water should comply with the requirements of GB 5749. 5 Cooking utensils 5.1 Cooking utensils: Frying pans and related tools. 5.2 Utensils: Cutting boards, knives, etc. 6 Production process 6.1 Pre-processing 6.1.1 Cut ginger, scallions, and garlic into minced pieces and set aside. 6.1.2 Heat a pot of water, add fresh bee larvae, and remove them after the water boils. Dry them. 6.2 Cooking 6.2.1 Heat a frying pan with edible oil to about 100°C, add the dried bee larvae, and fry them until golden brown. Remove and drain the oil. 6.2.2 Heat a frying pan with a small amount of edible oil, add minced scallions, ginger, and garlic, and stir-fry until fragrant. Add the fried bee larvae and stir-fry for about 10 seconds. Sprinkle with pepper salt powder and mix well before serving. 7 Packaging 7.1 Packaging containers: Round plates. 7.2 Packaging method: Directly place the cooked bee larvae in the plate. 8 Quality requirements 8.1 Color: Golden and shiny. 8.2 Aroma: Rich and complex flavor. 8.3 Taste: Salty and delicious. 8.4 Texture: Crispy on the outside and tender on the inside, with a crunchy and smooth texture.

Development Information

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