T/CZSPTXH 010(1)-2018 "The cooking process specifications (revision) for the pork ball soup of Chaozhou cuisine"

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Pork Ball Soup. This standard is applicable to the preparation of Chaoshan cuisine's Pork Ball Soup. Main technical content: 4. Raw materials (for one serving): 4.1 Raw materials: 6 pork balls (specification: about 40 balls/500 g), 200 mL of meat bone soup, 0.5 g of seaweed, and 1 g of celery. 4.2 Seasonings: 1 g of garlic oil, 0.5 g of MSG, 5 mL of fish sauce, and 0.5 g of sesame oil. 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: Cut the celery into minced form and set aside for later use. 6.2 Cooking: 6.2.1 Mix the seaweed, minced celery, garlic oil, MSG, and fish sauce to prepare the soup base. 6.2.2 Add the pork balls (about 2.5 cm in size) to the large pot of meat bone soup and boil them. After boiling for 2 minutes over medium-low heat, remove them, place them in a bowl, and pour 200 mL of meat bone soup over them. 6.2.3 Drizzle sesame oil and sprinkle pepper powder over the soup to finish. 7. Plating: 7.1 Plating utensils: It is recommended to use a 5-inch pointed-foot round bowl (13 cm in diameter). 8. Quality requirements: 8.1 Sensory requirements: The soup should be clear and fresh. 8.2 Color: The color should be clear and elegant. 8.3 Aroma: The aroma should be original and pure. 8.4 Taste: The taste should be fragrant and delicious. 8.5 Texture: The texture should be crispy and elastic. 9. Optimal consumption time: It is recommended to consume the dish within 5 minutes after plating, and the optimal serving temperature is 80°C.

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