T/CZSPTXH 146-2020 Chaoshan Cuisine: Seaweed Pancake Cooking Process Standards

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's seaweed pancake. This document is applicable to the preparation of Chaoshan cuisine's seaweed pancake; Main technical content: 4. Requirements for raw and auxiliary materials 4.1 Raw materials: 30 g of seaweed, 20 g of chives, 20 g of pork belly, 20 g of water chestnut meat, 100 g of fish gelatin made from fish meat, 0.5 egg whites. 4.2 Seasonings: 0.5 g of MSG, 1 g of pepper powder, 0.8 g of refined salt, 800 mL of blending oil. 5. Cooking utensils 5.1 Cooking utensils: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowl, and spoon. 6. Production process 6.1 Knife work 6.1.1 Cut chives and water chestnut meat into minced form respectively, and squeeze out the water. 6.1.2 Boil and cool 20 g of pork belly, then cut it into fine dices. 6.1.3 Mix chives, pork belly, water chestnut meat, fish gelatin, and egg whites evenly, beat until a gelatinous mixture forms, and add MSG and pepper powder to season and mix evenly again. 6.1.4 Cut the seaweed into a square shape, and spread the fish gelatin evenly on the seaweed. 6.2 Cooking 6.2.1 Heat the blending oil to 150℃ in a wok over medium heat, then fry the seaweed pancake until it takes shape and is fully cooked, then remove it. 6.2.2 Increase the oil temperature to 160℃, fry the seaweed pancake again until it is crispy, then remove it and drain the oil. 6.2.3 Cut the seaweed pancake into 2 cm × 5 cm strips and arrange them on a plate. Serve with a sauce dish: tangerine oil. 7. Packaging The packaging container should preferably be a 12-inch long plate. 8. Quality requirements 8.1 Color: Black and white interlaced. 8.2 Fragrance: Fish freshness and vegetable fragrance. 8.3 Taste: Salty and fragrant. 8.4 Texture: Crispy and refreshing. 9. Optimal consumption time Afte

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