T/CZSPTXH 263-2023 Chaoshan Cuisine: Cooking Specifications for Dried Abalone with Embroidered Patterns

Scope

Scope: This document specifies the terminology and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Xiuqiu Dried Scallops in Chaoshan Cuisine. This document is applicable to the preparation of Xiuqiu Dried Scallops in Chaoshan Cuisine. Main technical content: 4. Raw material requirements 4.1 Raw materials: 500 g fresh shrimp, 50 g dried scallops, 25 g taro meat, 20 g pork fat, 1 egg, 10 g chopped celery, 2 g chopped cooked ham, 2 g chopped red chili, 80 mL broth, and 200 mL drinking water. 4.2 Seasonings: 5 g salt, 3 g MSG, and 2 g pepper powder. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: Wok, steamer, and related tools. 5.3 Utensils: Cutting board and knives. 6. Production process 6.1 Preparation work 1T/CZSPTXH 263-2023 6.1.1 Add water to the dried scallops, steam over medium heat for 10 minutes, remove them, squeeze out the excess water, and rub them into fine filaments for later use. 6.1.2 Peel the fresh shrimp and remove the shrimp veins. 6.2 Knife work 6.2.1 Chop the taro into fine mince and squeeze out the water. 6.2.2 Cut the white fat into fine dices. 6.3 Cooking 6.3.1 Pound the fresh shrimp into shrimp paste, add 4 g salt, 2 g MSG, and 2 g pepper powder, mix well, then add the minced taro and white fat and mix evenly. Finally, add the egg white to make a gel-like paste. 6.3.2 Squeeze the shrimp paste into a 2.5 cm diameter ball. 6.3.3 Place the shrimp paste ball on the dried scallop strips and roll it back and forth to coat the shrimp paste ball with dried scallop strips. Place it on a greased plate and steam in a steamer over medium heat for 4 minutes. 6.3.4 Clean the pot, add the broth, celery mince, ham mince, and red chili, adjust the seasoning with salt and MSG, and drizzle it over the shrimp paste ball to serve. 7. Packaging: Use a round plate for packaging. 8. Quality requirements 8.1 T

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