T/CZSPTXH 308-2024 Active Group standards

T/CZSPTXH 308-2024 The cooking process specifications for "Chaozhou cuisine - Scrambled Jellyfish with Pine Needle Crab Meat" in English

Publish Date: 2024-11-12 Implement Date: 2024-11-12 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 308-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-12

Implement Date: 2024-11-12

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 "Songye Crab Meat Stir-Fried Bird's Nest" in Chaoshan cuisine, as well as the optimal consumption time for the dish. This document is applicable to the preparation of "Songye Crab Meat Stir-Fried Bird's Nest" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: Soaked bird's nest 250g, Songye crab (about 800g) 1 piece 4.1.2 Auxiliary ingredients: Chicken oil 100g, egg white 150g, cooked ham 20g, cooked olive 35g, cleaned celery 30g, pure milk 50ml 4.1.3 Seasonings: Chicken powder 10g, chicken sauce 10g 4.2 Requirements 4.2.1 Cook the Songye crab in advance and remove the crab meat. 4.2.2 Mix the egg white with milk and stir with 40g of chicken oil over low heat to form a protein. 5. Cooking utensils 5.1 Cooking tools: Stir-fry pan and related tools, large-sized fire-resistant clay pot, large serving spoon, portable gas stove. 5.2 Utensils: Cutting board, knives. 6. Production process 6.1 Cutting techniques - Cut the ham into minced pieces and cut the celery into celery balls. 6.2 Cooking 6.2.1 Place the clay pot on the stove and heat over medium heat. Add 60g of chicken oil and stir-fry the minced cooked ham for 15 seconds. Add the soaked bird's nest and stir-fry until well-cooked. Then add the Songye crab meat and egg white and stir-fry evenly for about 30 seconds. Add chicken powder and chicken sauce and stir-fry until well-mixed. Serve in a plate. 6.2.2 Sprinkle the cooked ham minced pieces, cooked olives, and celery balls on top of the cooked bird's nest. 7. Serving methods Use a 14-inch shallow plate as the serving vessel. 8. Quality requirements 8.1 Presentation requirements: The bird's nest should be fresh and refreshing. 8.2 Color: Snow-white and colorful. 8.3 Aroma: Fresh and fragrant. 8