T/GLCX 003-2018 Guilin Crispy Delicious Cooking Process Specification

Scope

Main technical content: I. Raw materials. 1. It is recommended to use pork produced in the Guilin region, with a fat-to-lean ratio of 3:7, which should comply with the provisions of GB 2707. 2. It is recommended to use water chestnuts produced in the Guilin region, which should comply with the provisions of GB 2762 and GB 2763. II. Processing flow. - Raw material processing for main and auxiliary ingredients. - Preparation of crispy batter. - Formulation. - Coating. - Cooking. III. Main production processes. 1. Preparation of crispy batter. The raw materials for crispy batter should refer to Appendix A. Mix the raw materials well and let them stand at 38°C for 2 hours before use. 2. Formulation. Add water chestnut slices, scallion slices, salt, pepper powder, and sesame oil to the pork and mix well. 3. Rolling up the egg skin. Spread the egg skin out and cut it into a 18cm-long and 10cm-wide rectangular shape. Apply a 1:1 mixed starch water to the egg skin. Place the pork filling on the front side of the egg skin and roll it into a 2cm-diameter egg roll. 4. Cooking. Heat the steamer until the water boils and the steam is sufficient. When the temperature is between 90 and 100°C, put the egg rolls into the steamer and steam for 8 minutes. Use integrated circuit temperature-controlled cooking utensils. After steaming, coat the egg rolls with crispy batter and quickly fry them in a 150°C oil pan until they are fully cooked and remove them. Cut them into rectangular pieces measuring 2.5×2.5cm on a cold dish cutting board.

Development Information

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