T/CZSPTXH 012-2018 Chaozhou Cuisine: Specifications for Cooking Sound Shellfish in a Clear Fire

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Ming Lu Shao (a type of Chaoshan cuisine). This standard applies to the preparation of Ming Lu Shao in Chaoshan cuisine. Main technical content: 6.1 Preparation process: Wash the live Shao snail and place it upright. Pour 4.2.3 soup into its shell opening, marinate for about 30 minutes, then pour out the soup and refill with the prepared soup. Place the Shao snail on a charcoal stove and grill it over medium heat. During grilling, gradually add the soup from the shell opening, slightly rotate the Shao snail, and then pour in the remaining soup. Grill for about 60 minutes until a roasted aroma is released. 6.2 Remove the Shao snail meat (leaving the original shell), cut off the hard meat at the head, remove the Shao snail intestine, and then cut it into slices about 2 mm thick. Arrange the Shao snail meat slices and the Shao snail tail meat to form the shape of a Shao snail. 6.3 Slice ham and tangerines, each slice about 3 mm thick.

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