T/CZSPTXH 213(1)-2022 Active Group standards

T/CZSPTXH 213(1)-2022 Chaozhou Cuisine: The Culinary Craftsmanship Standards for Fu Rong Official Swallow Nest Dishes

T/CZSPTXH 213(1)-2022

Publish Date: 2022-08-18 Implement Date: 2022-08-18 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CZSPTXH 213(1)-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-08-18

Implement Date: 2022-08-18

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and quality requirements for the cooking process of "Furong Guanyan" in Chaoshan cuisine, as well as the optimal serving time. This document is applicable to the preparation of "Furong Guanyan" in Chaoshan cuisine. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Swallow's nest 40 g, egg whites 100 g. 4.1.2 Seasonings: Rock sugar 400 g. 4.2 Requirements The swallow's nest should be soaked until it becomes transparent. 5 Cooking utensils 5.1 Cooking tools: Wok and related tools, steamer. 5.2 Utensils: Soup bowl, spoon, chopsticks. 6 Production process 6.1 Place the soaked swallow's nest in a large soup bowl and steam it in a steamer over medium heat for 20 minutes. 6.2 Place the egg whites in a deep bowl and beat them vigorously with a spoon into egg foam. When the swallow's nest has been steamed for 20 minutes, remove the steamer lid, gently pour the egg foam onto the swallow's nest, quickly cover it again, and steam it for another 30 seconds before removing it and draining off the excess water for use. 6.3 Clean the pot and add 800 mL of boiling water and 400 g of rock sugar. Boil it into a sugar water solution, skim off the foam, and gently pour the sugar water solution around the bowl containing the swallow's nest when serving. 7 Serving methods The serving vessel should preferably be a 10-inch soup bowl. 8 Quality requirements 8.1 The color should be bright and fresh with a pleasant egg fragrance. 8.2 The flavor should be soft, smooth, and delicious. 8.3 The taste should be light and sweet. 8.4 The texture should be smooth and delicate. 9 Optimal serving time After the dish is taken out of the pot and plated, the optimal serving time should not exceed 10 minutes, and the optimal serving temperature should be 60°C.