T/CZSPTXH 225-2022 Active Group standards

T/CZSPTXH 225-2022 The cooking process specifications for Chaozhou-style pig foot and bamboo shoots soup

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 225-2022

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 processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Pork Foot and Bamboo Shoot Soup. This document is applicable to the preparation of Chaoshan Pork Foot and Bamboo Shoot Soup. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 1 fresh bamboo shoot (about 1000 g), half a pork foot (about 400 g), 30 g of Chaoshan pickles, 5 g of celery, and 1500 mL of drinking water. 4.1.2 Seasonings: 2 g of MSG, 1 g of pepper powder, and 10 mL of fish sauce. 4.2 Requirements - Remove the outer shell and tough parts of the fresh bamboo shoots and trim them cleanly. 5 Cooking utensils 5.1 Cooking tools: wok and soup pot with matching tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6 Production process 6.1 Knife work - Use a rolling knife to cut the fresh bamboo shoots into wedges 0.5 cm thick and 5 cm wide, and cut the pork foot into 4 cm-sized pieces. Slice the Chaoshan pickles into 4 cm-sized pieces with a slanted knife, and cut the celery into 3 cm-sized segments. 6.2 Cooking 6.2.1 Blanch the pork foot in boiling water over medium heat, then rinse and wash it with cold water. 6.2.2 Add 1500 mL of drinking water to the soup pot, add the bamboo shoots and pork foot, and boil them over high heat. Skim off the foam, add the pickles, and simmer for 50 minutes over medium-low heat. Add MSG and 0.5 g of pepper powder, then add the celery segments and pour into soup bowls. Seasoning sauce: fish sauce and pepper powder. 7 Packaging Use 12-inch soup bowls for packaging. 8 Quality requirements 8.1 The color should be yellow-green interspersed. 8.2 The aroma of bamboo shoots should be rich and fragrant. 8.3 The taste should be clear and fresh. 8.4 The texture of bamboo shoots should be tender and free from fibers, and the pork foot should be soft and elast