T/CZSPTXH 258-2023 Chaoshan Cuisine: Cooking Specifications for Steamed Earth Crab Soup

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaozhou Cuisine's "Cooked Earth Crab Soup". This document is applicable to the preparation of Chaozhou Cuisine's "Cooked Earth Crab Soup". Main technical content: 4. Raw material requirements 4.1 Raw materials: - Two crabs (400 g/each) - 20 g of cooked earth - 100 g of pork belly - 20 g of black beans - 5 g of ginger slices - 1000 mL of clear soup 4.2 Seasonings: - 5 g of edible salt 5. Cooking utensils 5.1 Cooking tools: - Stir-fry pan and associated tools 5.2 Utensils: - Cutting board, knives 6. Production process 6.1 Preparation 6.1.1 Blanch the pork toe meat and pork belly after slicing, then rinse and set aside. 1. T/CZSPTXH 258-2023 6.1.2 Wash and drain the black beans and set aside. 6.2 Cutting techniques 6.2.1 Wash the crabs and remove the gills, claw tips, and internal organs. Slice each crab body diagonally into 6 pieces and crack the claws. 6.3 Cooking 6.3.1 Add the pork toe meat, black beans, cooked earth, and pork belly to the soup pot and simmer for 1.5 hours. 6.3.2 Remove the pork from the soup pot and add the crab pieces and ginger slices. Simmer for an additional 30 minutes, then adjust the seasoning with salt to taste. 7. Packaging Use a 12-inch soup pot for packaging. 8. Quality requirements 8.1 Color: The soup should have a dark black color. 8.2 Flavor: The soup should have a rich, sweet aroma. 8.3 Texture: The dish should have a fresh, sweet, and sweet taste. 9. Optimal consumption time It is recommended to consume the dish within 20 minutes after it is taken out of the pot, and the optimal serving temperature is 60°C.

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