T/CZSPTXH 276-2024 Active Group standards

T/CZSPTXH 276-2024 Chaoshan Cuisine: Cooking Process Standards for Clear Abalone Balls

T/CZSPTXH 276-2024

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 276-2024

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 materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Qing Bowyu Wan in Chaoshan cuisine. This document is applicable to the preparation of Qing Bowyu Wan in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Fresh Dalian abalone 500g (net weight 200g), fresh shrimp meat 300g, cooked ham powder 10g, white fat meat 30g, celery stems 10g, egg white 25g, cooked lard 10g, and 900ml of broth. 4.1.2 Seasonings: 10g of MSG, 12g of salt, and 1g of pepper powder. 5. Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup pot, and spoon. 6. Production process 6.1 Cutting techniques 6.1.1 Cut the abalone meat into 2cm×8cm strips and dry it with kitchen paper for later use. 6.1.2 Cut the celery stems into fine powder and squeeze out the excess water for later use. 6.1.3 Cut the white fat meat into fine powder. 6.1.4 Clean the fresh shrimp, dry it with absorbent paper, and place it on a clean cutting board. Use a knife to pound it into a paste and add 5g of MSG, 6g of salt, and egg white. Mix well and knead until it forms a paste. 6.2 Cooking 6.2.1 Add white meat powder and abalone shreds to the shrimp paste and mix well. Shape it into 20 abalone balls and place them on a plate coated with cooked lard. Sprinkle ham powder and celery powder on the front of each abalone ball and press them firmly together. 6.2.2 Steam the abalone balls in a steamer for 6 minutes until they are cooked. Remove them and place them on a plate with the front facing up. 6.2.3 Pour the clear soup into the soup pot, add salt, MSG, and pepper powder, and gently pour the soup around the edge of the soup pot to finish the dish. 7. Packaging: Use a 9-inch soup pot for packaging. 8. Quality requirements 8.1 Presentation requirements: Th