T/CZSPTXH 303-2024 Active Group standards

T/CZSPTXH 303-2024 Chaoshan Cuisine: Cooking Standards for Lychee and Abalone Dishes

T/CZSPTXH 303-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 303-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Liu Rong abalone in Chaoshan cuisine. This document is applicable to the preparation of Liu Rong abalone in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Raw materials: abalone (1000 g), taro (250 g), and broth (1000 mL). 4.2 Seasonings: oyster sauce (10 mL), sesame paste (10 g), edible oil (1500 mL), mung bean starch (100 g), boiling water (150 mL), salt (5 g), aluminum-free baking powder (1.5 g), pork fat (75 g), and five-spice powder (5 g). 5. Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board and knives. 6. Production process 6.1 Place the cleaned whole abalone in the broth, add oyster sauce, salt, and sesame paste for seasoning, and bake for 60 minutes. 6.2 Cut the taro into thin slices, steam in a steamer for 15 minutes, and then press it into a paste. 6.3 Boil the mung bean starch in boiling water, knead it into a smooth dough, and add the remaining taro paste, mung bean starch dough, baking powder, salt, and five-spice powder to knead evenly. 6.5 Divide the kneaded dough into 35 g portions each, roll it thin with a rolling pin, and wrap it around the baked abalone. 6.6 Heat oil in a wok to 180 °C, slowly add the dough pieces and fry them over medium heat for 3 minutes until they turn golden brown. Remove and drain before serving. 7. Packaging The serving dishes should preferably be 14-inch round plates or 5.5-inch individual round plates. 8. Quality requirements 8.1 The dish should be golden and crispy. 8.2 The color should be golden. 8.3 The aroma should be fragrant and crispy. 8.4 The taste should have a strong taro flavor. 8.5 The texture should be crispy on the outside and tender on the inside. 9. Optimal consumption time It is recommended that the dish be served within 10 mi