T/CZSPTXH 234-2023 Chaoshou Cuisine - Cooking Process Standards for Crispy Skin Shrimp with Nuts

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 Crispy Shrimp with Almond in Chaoshan Cuisine. This document is applicable to the preparation of Crispy Shrimp with Almond in Chaoshan Cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: 750 g of fresh shrimp, 60 g of Jinshan almond slices, 100 g of water chestnut flesh, 50 g of fatty pork, two sheets of seaweed (28 cm × 28 cm), 1 egg white, and 600 mL of blending oil. 4.2 Seasonings: 5 g of edible salt, 3 g of MSG, 1 g of pepper powder, 10 g of cornstarch, and 20 mL of orange oil. 5. Cooking utensils 5.1 Cooking tools: Stir-fry pans and related tools. 5.2 Utensils: Cutting boards and knives. 6. Production process 6.1 Knife work 6.1.1 Blanch the fatty pork and cut it into fine granules, then drain off the excess oil. Chop and squeeze out the water from the water chestnut flesh and set aside for use. 1T/CZSPTXH 234—2023 6.1.2 Peel and devein the fresh shrimp, wash them, and drain off the water. Use a knife to pound them into a paste, then add the fatty pork and water chestnut flesh and mix well. Spread the mixture evenly on the seaweed at a thickness of 1 cm, sprinkle almonds evenly on top, and press them gently to shape them for use. 6.2 Cooking 6.2.1 Add edible salt, MSG, pepper powder, and cornstarch to the shrimp paste and mix well. Add the fatty pork and water chestnut flesh and mix well. Spread the mixture evenly on the seaweed at a thickness of 1 cm, sprinkle almonds evenly on top, and press them gently to shape them for use. 6.2.2 Heat the wok over medium heat and add blending oil. When the oil temperature reaches 160 °C, add the ingredients and fry until they are set. Then turn the heat to low and fry until they are fully cooked. Remove them, raise the oil temperature to 1

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