T/CZSPTXH 299-2024 Active Group standards

T/CZSPTXH 299-2024 Chaoshan Cuisine: Cooking Techniques for Stir-frying Thick Mushrooms with Pearl Melons

T/CZSPTXH 299-2024

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 299-2024

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 terminology and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Thick Mushroom and Pearl Melon" in Chaoshan cuisine. This document is applicable to the preparation of "Thick Mushroom and Pearl Melon" in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Main ingredients: Pearl melon (bitter melon) 1000g, wet mushrooms 50g. 4.2 Auxiliary ingredients: Pork belly 500g, garlic 50g. 4.3 Seasonings: Fish sauce 6ml, MSG 2g, pepper powder 1g, fragrant sesame oil 5ml, cornstarch 10g, broth 500ml, edible oil 1000ml (actual consumption 200ml), lard 30ml. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove and related tools. 5.2 Cookware: It is recommended to use a wok and related tools. 6. Production process 6.1 Preparation work 6.1.1 After removing the ends and cutting the pearl melon in half, scoop out the melon flesh and wash it clean. 6.1.2 Add water to the wok, then add 5g of refined salt. Blanch the pearl melon until it is cooked, remove it, and rinse it under cold water for later use. 6.1.3 Wash the pork belly and cut it into large slices. Remove the stems from the wet mushrooms and squeeze out the water for later use. 6.2 Cooking 6.2.1 Heat the wok with oil and turn the heat to medium when the oil temperature reaches 160°C. Quickly fry the pearl melon and remove it for later use. 6.2.2 Add lard to the wok, stir-fry the pork belly until it releases a fragrance, then add garlic and fry it over low heat until it turns golden brown. Add mushrooms and pearl melon, pour in the broth, season with fish sauce and MSG, cover and simmer over low heat for 30 minutes. 6.2.3 Remove the pearl melon and cut it into 5cm×3cm rectangles. Arrange them in a plate, and then arrange the garlic and mushrooms at both ends respectively. Steam them in a steamer over h