GB 2757-1981
Replaced
T/CZSPTXH 016-2018
Active
Group standards
T/CZSPTXH 016-2018 Chaozhou cuisine fried cuttlefish roll cooking craft specification
T/CZSPTXH 016-2018 Chaozhou cuisine fried cuttlefish roll cooking craft specification
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 016-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2018-09-15
Implement Date:
2018-09-15
Scope
Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plate arrangement, sensory requirements, and optimal consumption time for the cooking process of stir-fried squid rolls in Chaoshan cuisine. This standard is applicable to the preparation of stir-fried squid rolls in Chaoshan cuisine. Main technical content: After heating the cooking wok, 8 pork fat is poured in and heated over high heat to about 100℃. The squid slices are poured in and scrambled. Then they are drained through a colander and the pork fat in the wok is scooped out. Scallions, bamboo shoots, mushrooms, and chili peppers are added and stir-fried over medium heat until they are about 80% cooked. The squid is added and the sauce is used to thicken the dish. Finally, 15 g of pork fat is added and stirred evenly before serving.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced