T/CZSPTXH 056-2018 Chaoshan Cuisine: Principles of Preliminary Processing of Fresh Ingredients

Scope

Scope: This standard specifies the terms and definitions, content, and principles of preliminary processing of fresh raw materials for Chaoshan cuisine. This standard applies to the preliminary processing of fresh raw materials for Chaoshan cuisine. Main technical content: Principles of preliminary processing of fresh raw materials for Chaoshan cuisine 1. Scope This standard specifies the terms and definitions, content, and principles of preliminary processing of fresh raw materials for Chaoshan cuisine. This standard applies to the preliminary processing of fresh raw materials for Chaoshan cuisine. 2. Terms and definitions The following terms and definitions apply to this document. 2.1 Fresh raw materials After identification and selection, fresh raw materials for cooking, including plants, livestock, poultry, aquatic products, and other raw materials, which have not undergone any processing. 2.2 Preliminary processing of fresh raw materials The process of transforming fresh raw materials from their raw state to a clean state, with the aim of removing parts that do not meet edible requirements or components harmful to human health, thereby facilitating further cooking processing. 3. Content of preliminary processing of fresh raw materials The methods of preliminary processing are as follows: a) Slaughtering, which usually refers to killing small and medium-sized animal raw materials such as chickens, ducks, and fish, or other methods such as stewing, intoxication, or dropping them to death; b) Washing, to remove all dirt and make the raw materials clean; c) Skinning, to remove unusable waste materials; d) Disassembling, to divide and classify raw materials according to their nature and use; e) Shaping, to adjust the shape of the raw materials to a beautiful and neat state; f) Trimming and selecting, to process vegetables into clean raw materials using tools such as scissors and knives. 4. Principles of preliminary processing of fresh raw materials 4.1 Ensuring the

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