T/CZSPTXH 032-2018 Chaoshan Cuisine Meat Jelly Cooking Process Standards

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production process, plating, sensory requirements, and optimal consumption time for the cooking process of Chaoshan meat jelly dishes. This standard applies to the preparation of Chaoshan meat jelly dishes. Main technical content: 6.2 Cooking 6.2.1 Blanch the pork belly, pork feet, and pork skins in boiling water for 1 minute, then remove and rinse them. 6.2.2 Place water in a clay pot and bring it to a boil (with a bamboo mat at the bottom of the pot). Add the pork feet and pork skins and boil over high heat for about 20 minutes. Then add the pork belly, rock sugar, dark soy sauce, and fish sauce and simmer over low heat for about 150 minutes until the meat is tender. Remove the meat, arrange it in a clean clay pot in the order of meat, skin, and feet. Concentrate the original soup to about 750 g, skim off the foam, add MSG, filter the soup with a clean gauze, pour it back into the clay pot, and heat it over low heat until it just boils. Skim off the foam again, add cooking wine, then remove the pot from the heat. After cooling and solidifying, cut the meat into pieces and arrange them on a plate, garnished with coriander leaves.

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