T/CZSPTXH 286-2024 Active Group standards

T/CZSPTXH 286-2024 Chaoshan Cuisine: Cooking Process Standards for Chicken Fried Bread

T/CZSPTXH 286-2024

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 286-2024

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 Chicken Fried Bun cooking process of Chaoshan cuisine. This document is applicable to the preparation of Chicken Fried Bun in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Dough skin material: 115 g of medium-gluten flour, 50 g of lard, and 20 g of fine sugar, mixed with 55 mL of water. 4.2 Stuffing material: 90 g of medium-gluten flour and 50 g of lard. 4.3 Filling material: 150 g of chicken, 20 g of shrimp, and 10 g of wet mushrooms, mixed with 50 g of fresh bamboo shoots. 4.4 Seasoning: 2 g of refined salt, 1.5 g of MSG, 2 g of pepper powder, 5 g of cornstarch, 25 mL of water, 20 mL of blending oil, and 5 mL of sesame oil. 5. Cooking utensils 5.1 Cooking tools: It is recommended to use a convection oven, a frying pan, and related tools. 5.2 Utensils: Cutting boards, knives, and rolling pins. 6. Production process 6.1 Preparation work 6.1.1 Cut the mushrooms, chicken, and fresh bamboo shoots into small pieces and set aside. 6.1.2 Heat a frying pan with 20 mL of blending oil. Stir-fry the mushroom pieces until fragrant, then add the chicken, shrimp, and bamboo shoots in turn and mix well. Add 2 g of salt, 1.5 g of MSG, and 2 g of pepper powder for seasoning. Finally, add the cornstarch water to thicken the sauce and mix in 5 mL of sesame oil to make the filling. Let it cool and set aside for use. 6.2 Cooking 6.2.1 Place 115 g of flour on a worktop and add 50 g of lard and 20 g of fine sugar, as well as 55 mL of water. Mix well and knead into a dough. Let it rest for 30 minutes to prepare the water-oil skin. 6.2.2 Add 90 g of flour and 50 g of lard and knead into a dough. Prepare the stuffing heart. 6.2.3 Divide the water-oil skin and stuffing heart into 10 portions each. Roll out the water-oil skin thinly to wrap the stuffing heart. Roll it i