T/CZSPTXH 133-2020 Chaozhou Cuisine: Cooking Process Standards for Pork Duck with Taro Puree and Crispy Skin

Scope

Scope: This document specifies the terminology and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving method, quality requirements, and optimal consumption time for the cooking process of Tongzong Su Duck in Chaoshan Cuisine. This document is applicable to the preparation of Tongzong Su Duck in Chaoshan Cuisine. Main technical content: 4. Raw material and auxiliary material requirements: 4.1 Ingredients: Marinated cooked duck meat 300g, peeled taro 200g, shredded pork 50g, chopped celery 10g, tapioca starch 50g, and cilantro 10g. 4.2 Seasonings: Fine salt 3g, MSG 3g, pepper powder 1g, five-spice powder 1g, rendered pork fat 75g, and vegetable oil 750mL (with a consumption of 150mL). 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a steamer and a wok. 6. Production process: 6.1 Preparation work: 6.1.1 First, cut the cooked duck meat into a large piece with a knife, with a size of about 18cm × 12cm in length and width. At the same time, make incisions on the side of the duck meat without skin with a knife, then sprinkle it with a small amount of flour for later use. 6.1.2 Wash the taro and cut it into slices horizontally. Cut the shredded pork into fine granules for later use. 6.2 Cooking: 6.2.1 Steam the taro in a steamer until it is cooked. While it is still hot, mash it into taro puree with a knife and set it aside for later use. 6.2.2 Pour the tapioca starch into a bowl, add about 70mL of boiling water, stir it with a chopstick, then knead it into a soft dough and add it to the taro puree. Add fine salt, MSG, pepper powder, and five-spice powder and knead them evenly. Finally, add rendered pork fat and shredded pork and knead them evenly. Then spread them evenly on the duck meat and press them flat and firmly. 6.2.3 Wash and heat the wok, add vegetable oil, and heat it to 170℃ over high heat. Place the taro-duck dish on an iron wire basket an

Development Information

Related Standards