T/CZSPTXH 103(1)-2019 Active Group standards

T/CZSPTXH 103(1)-2019 "The cooking process specifications (revised) for glutinous pig intestines in Chaozhou cuisine"

Publish Date: 2019-08-19 Implement Date: 2019-08-19 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CZSPTXH 103(1)-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-08-19

Implement Date: 2019-08-19

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's glutinous rice pork intestine. This standard applies to the preparation of Chaoshan cuisine's glutinous rice pork intestine. Main technical content: 4. Raw material requirements: 4.1 Main ingredients: pork small intestine (35 cm long, second section) 400 g, glutinous rice 300 g, semi-fatty pork 200 g, wet mushrooms 125 g, dried shrimp 100 g, fresh lotus seeds 150 g, roasted white sesame seeds 10 g, and 5 L of clean water. 4.2 Seasonings: 100 g of refined salt, 10 mL of Shaoxing wine, 15 mL of Chaoshan sweet soy sauce, 15 g of ginger, 15 g of scallions, 50 g of starch, and 20 g of sugar. 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 Take the middle section of the pork large intestine and wash it repeatedly with 45 g of refined salt and starch until it is odorless, then rinse it clean. 6.2 Soak the glutinous rice in water for 2-3 hours and cut the mushrooms into pieces. 6.3 Cut the pork into pieces and marinate it with Shaoxing wine, ginger, scallions, sugar, and 5 g of salt. Then mix it with the mushrooms, dried shrimp, and glutinous rice to form a filling. 6.4 Tie one end of the washed pork intestine with a bamboo skewer and add the glutinous rice and fresh lotus seed filling evenly from the other end. Add 100 mL of clean water at the same time. 6.5 After filling, tie it tightly with a bamboo skewer, put it into a pot with 50 g of refined salt, boil it over medium-low heat, then prick holes in the pork intestine with a fine bamboo skewer and simmer it until it is fully cooked. Remove it, cut it into pieces, drizzle with sweet soy sauce, and sprinkle with white sesame seeds. 7. Packaging: Use a 12-inch ceramic plate. 8. Quality