T/CZSPTXH 277-2024 Active Group standards

T/CZSPTXH 277-2024 Chaoshan Cuisine Jade Lobster Cooking Technique Specification

T/CZSPTXH 277-2024

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 277-2024

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 and auxiliary material requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of the "Jade Lobster" dish in Chaoshan cuisine. This document is applicable to the preparation of the "Jade Lobster" dish in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: Lobster (about 900g) - 1 piece, spinach - 500g, soup stock - 1000mL, dried scallops - 20g, cooked fresh mushrooms - 15g, crab roe - 10g, cooked chicken oil - 40mL, cooked pork fat - 60g. 4.2 Seasonings: Fine salt - 8g, MSG - 6g, cornstarch - 30g. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives. 6. Production process 6.1 Knife work 6.1.1 Slaughter and remove the meat from the lobster. Place the lobster head and shell in a steamer to cook and arrange them for plating. 6.1.2 Cut the lobster meat along the grain into 5mm-thick slices. Add 3g of MSG, 2g of fine salt, 10g of wet cornstarch (water-cornstarch ratio 1:1), and 10mL of chicken oil and mix well for marinating. 1. T/CZSPTXH 277–202426 6.1.3 Wash and cut the spinach into three equal parts. Blanch it in a wok until cooked, remove and cool. Drain the water and put it in a juicer. Add 500mL of soup stock, dried scallops, and fresh mushrooms to make a sauce and pour it into a soup bowl for plating. 6.2 Cooking method 6.2.1 Heat the pork fat in a clean pot over medium heat and pour in the sauce to boil. Add fine salt and MSG to boil again. Then add the cornstarch water to thicken the sauce and mix in the chicken oil. Pour the cooked sauce into various containers. 6.2.2 Soak the marinated lobster meat in 100℃ soup stock until cooked, remove and drain the soup juice. Then arrange it on top of the spinach sauce, decorate with crab roe, and arrange the lobster head in the container for decoration. 7. Plating