T/CZSPTXH 244-2023 Chaozhou cuisine, fried oysters cooking process specifications

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of fried oysters in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine - fried oysters. Main technical content: 4. Raw material requirements 4.1 Raw materials: - Shelled oysters: 16 pieces (about 300g) - Glutinous rice flour: 50g - Sticky rice flour: 100g - 2 eggs - 110ml water - 15g scallions - 15g coriander - 10g ginger 4.2 Seasonings: - 2g edible salt - 1g pepper powder - 2g MSG - 2ml sesame oil - 100ml cooking oil 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cookware: Non-stick pans, frying pans, and related tools. 5.3 Utensils: Cutting boards and knives. 6. Production process 6.1 Preparation 1T/CZSPTXH 244-2023 6.1.1 Soak the oysters in ice water and clean them. 6.1.2 Wash and mince the ginger, scallions, and coriander. 6.1.3 Add water to the pot and heat it over medium heat to 70°C. Blanch the oysters until they are 80% cooked, then remove them, drain the water, and add ginger mince, pepper powder, edible salt, MSG, and sesame oil. Mix well and marinate for 20 minutes. 6.1.4 Mix glutinous rice flour, sticky rice flour, 2 egg yolks, and 110ml water. Add 5ml cooking oil and mix with coriander and scallions to make a crispy batter. Continue to mix well. 6.2 Cooking 6.2.1 Drain the marinated oysters and coat them evenly with the prepared batter. 6.2.2 Heat a non-stick pan over medium heat and add oil. Fry the oysters one by one until they are golden brown on both sides. 7. Packaging Use a 12-inch round plate for packaging. 8. Quality requirements 8.1 Presentation requirements: The oysters should be intact with a golden and shiny appearance. 8.2 Color: The color should be golden. 8.3 Taste: It should be delicious. 8.4 Te

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