T/CZSPTXH 224-2022 Active Group standards

T/CZSPTXH 224-2022, Criterion for the Cooking Process of Chaozhou Cuisine's Winter Melon Pickles Soup

T/CZSPTXH 224-2022

Publish Date: 2022-09-22 Implement Date: 2022-09-22 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 224-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-22

Implement Date: 2022-09-22

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Winter Melon Pickle Soup. This document is applicable to the preparation of Chaoshan Winter Melon Pickle Soup for birthday celebrations. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: Winter melon (about 600g), half a pickle (about 40g), 5g of celery, and 1250ml of drinking water. 4.2 Requirements: Remove the skin and seeds from the winter melon and wash it clean. 5. Cooking utensils 5.1 Cooking tools: Frying pans and soup pots with matching tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work: Cut off the skin of the winter melon, and cut the flesh into 4cm×3cm blocks with a thickness of 1.5cm. Remove the leaves from the celery and wash it clean, then chop it finely. Wash the pickle and cut it horizontally into 2mm-thick slices. T/CZSPTXH 224—2022 6.2 Cooking: Add water to the pot, add the winter melon and pickle, and boil it over medium heat. Skim off the foam, then turn the heat to low and simmer for 30 minutes. Remove the winter melon skin and pour it into a large soup bowl, sprinkle with chopped celery. 7. Packaging: Use 10-inch soup bowls for packaging. 8. Quality requirements 8.1 Color: White with brown interspersed. 8.2 Fragrance: The pickle has a pleasant flavor. 8.3 Taste: The soup has a clear and delicate flavor. 8.4 Texture: The winter melon is soft and the pickle is crisp. 9. Optimal consumption time: After the dish is taken out of the pot and plated, the optimal consumption time should not exceed 10 minutes, and the optimal serving temperature is 60℃ (see Appendix A for the dish's pictures).