T/CZSPTXH 289-2024 Active Group standards

T/CZSPTXH 289-2024 Chaoshan Cuisine: Cooking Standards for Chaoshan-Style Fish Jelly Dessert

T/CZSPTXH 289-2024

Publish Date: 2024-09-25 Implement Date: 2024-09-25 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 289-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-09-25

Implement Date: 2024-09-25

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine - Chaoshan Fish Jelly. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan Fish Jelly. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 350g of crucian fish skin, 100g of crucian fish bladder, 20g of ginger, 20g of scallions, 15g of garlic cloves, 30g of coriander, and 5g of red chili peppers. 4.1.2 Seasonings: 3g of MSG, 10g of salt, 3g of pepper powder, 5mL of cooking wine, 5mL of sesame oil, 2g of mustard, and 10mL of Weijixian soy sauce. 4. Requirements 4.2.1 Remove the leaves of coriander and keep the heads for later use. Clean the crucian fish skin and puncture the crucian fish bladder, then rinse and set aside for later use. 4.2.2 Wash and dry the ginger, scallions, and coriander heads, then pound them with the back of a knife and add cooking wine to extract the juice and set aside in a bowl. 4.2.3 Prepare the sauce: mix garlic slices, coriander leaves, red chili peppers, sesame oil, mustard, and soy sauce to make the sauce. 5. Cooking utensils 5.1 Cookware: steamer, wok, and related tools. 5.2 Utensils: cutting boards and knives. 6. Production process 6.1 Marinate the fish skin and fish bladder with salt, MSG, pepper powder, and ginger-scallion juice for 20 minutes and set aside. 6.2 Drain the moisture from the fish skin and fish bladder, arrange them on cling film, and roll them into 4.5cm-diameter strips. Steam them in a steamer for 15 minutes until cooked, then remove and cool in the refrigerator at 0℃ for 12 hours. 6.3 Remove the fish rolls, cut them into 1.5cm-thick slices, arrange them on a plate, and serve with the sauce dipping dish. 7. Packaging Use a 10-inch plate for packaging. 8. Quality requirements 8.1 The dish should have a complete s