T/CZSPTXH 99(1)-2019 Chaoshou Cuisine - Cooking Process Standards for Dizifang Dishes

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's Dizifang dish. This standard applies to the preparation of Chaoshan cuisine's Dizifang dish. Main technical content: 4. Raw material requirements 4.1 Main ingredients: 600 g of peanut kernels and 500 g of sugar. 4.2 Auxiliary ingredients: 150 g of malt sugar, 50 g of cake flour, and 150 mL of water. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a frying pan. 6. Production process 6.1 Fry and peel the peanut kernels. 6.2 Take malt sugar and sugar, put them into a pot, add 150 mL of water, and stir them evenly over low heat to form a thick syrup until the syrup is viscous at about 160 °C. Pour in the fried peanuts and stir them evenly quickly. 6.3 After stirring evenly, pour the mixed ingredients onto a workbench sprinkled with cake flour, flatten them with a rolling pin to about 1 cm thick, and then cut them into 6 cm × 4 cm pieces. 7. Packaging: Pack in sealed jars. 8. Quality requirements 8.1 Appearance requirements: The sugar body should be transparent and dry, and the peanuts should be crispy. 8.2 Color: Bright yellow. 8.3 Taste: Sweet and fragrant. 8.4 Texture: Crispy and not sticky. 9. Optimal consumption time

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