T/CZSPTXH 137-2020 Chaozhou Cuisine: Stir-fried Fish Noodles Cooking Process Standards

Scope

Scope: This document specifies the terminology and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of "Stir-fried Fish Noodles" in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine "Stir-fried Fish Noodles". Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: 400 g of grass carp meat, 50 g of pork shreds, 25 g of wet mushrooms, 50 g of fresh bamboo shoots, 5 g of fish maw powder, 20 g of scallion whites, 100 g of bean sprouts, and 5 g of ham. 4.2 Seasonings: 8 g of MSG, 10 g of refined salt, 2 g of pepper powder, 5 mL of cooking wine, 1 mL of sesame oil, 2 mL of fish sauce, 55 g of starch, 50 mL of broth, and 1,000 mL of raw oil (consumption of 100 g). 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: It is recommended to use a 32 cm steel pot. 6. Production process 6.1 Preparation work 6.1.1 Scrape off the fish meat with a knife and mince it into fish paste. Remove the tendons and place it in a basin, add 7 g of MSG and refined salt, and knead it into a dough for later use. 6.1.2 Take 50 g of dry starch and wrap it into a ball with a mesh cloth for later use. 6.1.3 Cut the mushrooms, ham, and bamboo shoots into shreds, cut the scallion whites into sections, and wash and clean the bean sprouts before setting aside for later use. 6.2 Cooking 6.2.1 Flatten the fish meat and lightly sprinkle it with dry starch using a starch-coated ball. Place it on a cutting board and roll it into a large thin sheet. Blanch it in boiling water, remove it, rinse it with water, and dry it. Cut it into shreds and stretch it into noodle-like shapes. 6.2.2 In a small bowl, add MSG, fish sauce, pepper powder, sesame oil, 5 g of starch, and broth to make a sauce for later use. 6.2.3 Heat a wok and pour in raw oil. When the oil is 70% heated, s

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