T/CZSPTXH 221-2022 Active Group standards

T/CZSPTXH 221-2022, Specifications for the Cooking Process of Chaozhou Cuisine with Pork Minced Meat and Bitter Spinach Soup

T/CZSPTXH 221-2022

Publish Date: 2022-09-22 Implement Date: 2022-09-22 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 221-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-22

Implement Date: 2022-09-22

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, serving methods, and quality requirements for the cooking process of Chaoshan Bitter Spinach Pork Minced Soup. This document is applicable to the preparation of Chaoshan Bitter Spinach Pork Minced Soup. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: 100 g of pork lean meat, 100 g of bitter spinach stems. 4.1.2 Seasonings: 6 mL of fish sauce, 2 g of MSG, 0.5 g of pepper powder, 1 mL of sesame oil, 2 g of garlic oil, 800 mL of clear soup. 4.2 Requirements The bitter spinach stems should be washed clean. 5. Cooking utensils 5.1 Cookware: frying pans and soup pots with matching tools. 5.2 Utensils: cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work T/CZSPTXH 221—20222 The bitter spinach stems are picked into 3 cm sections, and the pork lean meat is minced into pork mince. 6.2 Cooking 6.2.1 Prepare the soup bowl: First, add fish sauce, MSG, pepper powder, sesame oil, and garlic oil to a large soup bowl. 6.2.2 Heat the clear soup in a wok, add the pork mince (first dissolve it in 100 mL of water), bring it to a boil over medium heat, skim off the foam, add the bitter spinach stems, and boil them until they are cooked. Pour them into the large soup bowl and serve immediately. 7. Serving methods The serving vessel should preferably be a 10-inch soup bowl. 8. Quality requirements 8.1 The color should be bright green. 8.2 The aroma should have a strong garlic flavor. 8.3 The taste should be slightly bitter at first, followed by a sweet aftertaste. 8.4 The texture should be crispy and tender. 9. Best consumption time After the dish is taken out of the wok and plated, it should be consumed within 5 minutes, and the serving temperature should be around 60 °C (see Appendix A for the dish's pictures).