T/CZSPTXH 154-2021 Chaozhou cuisine four points cooking process standardization

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the "Four Gold Ingredients" cooking technique of Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine's "Four Gold Ingredients" dish. Main technical content: 4.1 Raw materials: A whole rooster (about 750g), 10g of scallions, and 20g of ginger. 4.2 Seasonings: 75g of salt and 15g of brown sugar. 5. Cooking utensils: 5.1 Cookware: A Φ30cm soup pot and related tools. 5.2 Utensils: Cutting boards, knives, a 6-inch chicken bowl, and spoons. 6. Production processes: 6.1.1 Cooking: 6.1.2 Blanch the chicken in boiling water, remove it, rinse it under cold water to remove small hairs, and gently scrub off the surface impurities. 6.1.3 Apply 25g of salt to the chicken's body and abdomen. 6.1.4 Add water to the soup pot just enough to cover the chicken, add ginger, scallions, and 50g of salt, then put the chicken in the soup. Simmer over medium heat until the temperature reaches 90°C (boiling but not overflowing), then switch to low heat. Skim the soup every 10 minutes. Simmer for about 30 minutes until it's cooked, then remove and let it cool. 6.2 Carving: Cut the chicken into pieces and arrange them in a large chicken bowl to form a chicken shape. Then, dab red on the chicken's crest, two wings, and buttocks using food coloring, and accompany it with a sauce dish of brown sugar. 7. Packaging: Use a 6-inch chicken bowl for packaging. 8. Quality requirements: 8.1 Appearance: The skin is yellow and the meat is white. 8.2 Aroma: The chicken has a pleasant aroma. 8.3 Taste: The taste is delicious and fresh. 8.4 Texture: The meat is tender and delicious, with a refreshing and smooth texture. 9. Optimal consumption time: After the dish is removed from the pot and plated, it's best to eat it cold (see Appendix A for dish pictures).

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