T/CZSPTXH 204-2022 Active Group standards

T/CZSPTXH 204-2022, Specifications for the Cooking Process of Chaozhou-Style Smoked Shrimp Rolls

T/CZSPTXH 204-2022

Publish Date: 2022-06-30 Implement Date: 2022-06-30 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 204-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-06-30

Implement Date: 2022-06-30

Scope

Scope: This document specifies the terminology and definitions, raw materials and ingredients requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of ChaoZhou-style Smoked Shrimp Rolls. This document applies to the preparation of ChaoZhou-style Smoked Shrimp Rolls. Main technical content: 4. Raw materials and ingredients requirements 4.1 Raw materials: 400 g of fresh shrimp meat, 100 g of pork net fat, 40 g of wet mushrooms, 30 g of white minced pork, 30 g of bamboo shoot flowers, 5 g of seaweed, one egg white, 10 g of dried pork minced meat, and 100 g of cornstarch. 4.2 Seasonings: 6 g of salt, 5 g of MSG, 1 g of pepper powder, 5 mL of sesame oil, 2 mL of dark soy sauce, and 100 mL of broth. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookingware: It is recommended to use a wok and a steamer. 6. Production process 6.1 Preparation work 6.1.1 Cut the seaweed into 1 cm-wide strips and set aside for use. 6.1.2 Pound the shrimp meat with a knife blade, then add 3 g of salt, 2 g of MSG, and 0.5 g of pepper powder and mix well. Pour into a bowl, add 10 g of cornstarch and stir until a paste forms. Finally, mix in the egg white and white minced pork and set aside. 6.1.3 Rinse the pork net fat, squeeze out the water, place it on a cutting board, and spread the shrimp paste on it. Dip your fingers in a small amount of egg white or water and smooth the shrimp paste evenly. Shape it into a uniform rectangular shape, place seaweed in the middle, and roll up the pork net fat. Roll it tightly into a round strip about 2 cm to 3 cm in diameter. Sprinkle with 10 g of cornstarch to seal it and set aside for use. 6.2 Cooking process 6.2.1 Place the rolled shrimp rolls in a plate and steam them in a steamer over medium heat for about 8 minutes until they are cooked. Remove them and set aside. 6.2.2 Heat oil in a wok and fry the steamed shrimp rolls until they are crispy