T/CZSPTXH 273-2023 Chaoshan Cuisine: Cooking Process Standards for Steamed Dongxing Fish with Salted Lemon

Scope

Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the cooking process of "Steamed East Star Fish with Salted Lemon" in Chaoshan cuisine. This document is applicable to the preparation of "Steamed East Star Fish with Salted Lemon" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 4.1.1 Raw materials: 1 East Star Fish weighing 1,100 g, 25 g of pork belly, 10 g of ginger, 20 g of pickled vegetables, 40 g of red bell peppers, 20 g of celery, 5 g of caviar, 5 g of corn starch, and 30 g of fresh lemon and 30 g of salted lemon. 4.1.2 Seasonings: 3 g of MSG, 50 mL of chicken oil, and 1.2 g of pepper powder. 4.2 Requirements: 4.2.1 Blanch the celery in boiling water, then rinse it with cold water and shred it. 4.2.2 Bleed the East Star Fish, remove the scales, and clean it before use. 5. Cooking utensils 5.1 Cooking tools: steamer, frying pan, and related tools. 5.2 Utensils: cutting board, knife, and spoon. 6. Production process 6.1 Knife work: 6.1.1 Remove the flesh and bones from the East Star Fish, and slice the fish skin side down into 12 double-thick slices of 0.3 cm each, leaving the head and tail intact. 6.1.2 Peel the salted lemon and remove its skin. Marinate the fish meat with 10 g of salted lemon meat, 10 g of fresh lemon meat, 0.6 g of pepper powder, 8 mL of chicken oil, 1 g of MSG, and 2 g of corn starch for 5 minutes before use. 6.1.3 Marinate the fish head and tail with 10 g of salted lemon meat, 10 g of fresh lemon meat, 0.6 g of pepper powder, 8 mL of chicken oil, 1 g of MSG, and 2 g of corn starch for 5 minutes before use. 6.1.4 Cut the pork belly, ginger, red bell peppers, and salted lemon peel into 5 cm-long strips. 6.2 Cooking: 6.2.1 Spread 10 mL of chicken oil evenly on the plate, place the five strips on the fish slices, and roll them into a cylinder, t

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