T/CZSPTXH 184-2021 Chaoshan Cuisine - Cooking Process Standards for Chaoshan Style Rice Noodle Rolls

Scope

Scope: This document specifies the requirements for raw materials and auxiliary materials, cooking utensils, production processes, serving methods, and quality standards for Chaoshan cuisine - Chaoshan rice noodle rolls, as well as the optimal consumption time. This document is applicable to the preparation of Chaoshan cuisine - Chaoshan rice noodle rolls. Main technical content: 4.1 Skin material: 250 g of milled glutinous rice flour (about 6 portions), 50 g of flour, 3 g of refined salt, and 600 mL of water. 4.2 Filling material: 120 g of fresh shrimp, 120 g of pork mince, 6 eggs, 300 g of shredded cabbage, and 80 g of coriander. 4.3 Seasoning: 1 g of salt, 0.3 g of pepper powder, 3 g of sugar, 150 mL of blended oil, and 100 mL of water. 4.4 Satay sesame sauce: 100 g of satay sauce, 20 mL of light soy sauce, 20 mL of oyster sauce, 100 g of sesame paste, 30 g of minced garlic, 200 mL of water, 100 g of lard, and 30 g of sugar, as well as 20 g of corn starch. 5. Cooking utensils: Steaming oven for rice noodle rolls. 6. Production process: 6.1 Preparation work: 6.1.1 Prepare the batter by mixing glutinous rice flour, flour, and 3 g of refined salt, then add water in batches and mix well to prepare the batter for later use. 6.1.2 Marinate the pork mince with 800 mL of water, 1 g of salt, 3 g of sugar, and 30 mL of oil. 6.1.3 For each portion, take a small bowl, add 1 egg, and mix in 20 g of pork mince and 20 g of shrimp, then mix well for later use. 6.1.4 Sauce preparation: 6.1.4.1 For satay sauce: Heat the lard in a wok over low heat until the oil temperature reaches 120 °C. Add minced garlic and fry until golden brown. Add 100 mL of water, satay sauce, and oyster sauce, stir well, then add sugar and light soy sauce. After boiling, thicken with corn starch water. 6.1.4.2 For sesame sauce: Add 100 mL of boiling water to the sesame paste and mix well. 6.2 Cooking: 6.2.1 After the steamer is heated, grease the plate and evenly pour a thin layer of batter on it. St

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