T/CZSPTXH 200-2022 Active Group standards

T/CZSPTXH 200-2022, Specification for the Cooking Process of Chaozhou Cuisine with Grass Mushroom and Chicken

T/CZSPTXH 200-2022

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 200-2022

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 terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan Grass Mushroom and Chicken dish. This document is applicable to the preparation of Chaoshan Grass Mushroom and Chicken dish. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: A whole chicken (about 750 g), 40 g of dried grass mushrooms, 10 g of dried black fungus, 20 g of dried fish fillet, and 50 g of egg white. 4.2 Seasonings: 2 g of salt, 3 g of MSG, 2 g of pepper powder, 5 g of cornstarch, 5 mL of fish sauce, and 2 mL of sesame oil. 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 Soak the dried grass mushrooms and black fungus. 6.1.2 Tear off the main bones of the dried fish fillet, fry it until crispy at 150 °C, and cut it into 2 cm × 2 cm pieces. 6.1.3 Debone the whole chicken, remove the chicken meat and chicken head, wings, and feet. Cut the chicken carcass in half, and clean the chicken butt of odor. 6.1.4 Slice the chicken meat thinly with a knife, make incisions on it, and cut it into about 3 cm × 3 cm pieces. Season with 1 g of salt, 1 g of MSG, and 30 g of egg white, and mix well. 6.1.5 Blanch the chicken carcass, chicken head, chicken wings, and chicken butt until cooked. 6.2 Cooking 6.2.1 Remove the soaked dried grass mushrooms, stir-fry them until fragrant, and season with 1 g of MSG and 1 mL of fish sauce. Pour out and cool, then add 15 g of egg white and mix well. 6.2.2 Mix the dried fish fillet with 5 g of egg white and set aside. 6.2.3 Place the soaked black fungus on a plate, sprinkle with 1 g of salt and 1 g of MSG to season, mix well, and spread evenly on the bottom of the plate. Place the chicken carcass on the plate. 6.2.4