T/CZSPTXH 243-2023 Chaozhou Cuisine: Cooking Standards for Stewing and Poaching Pear Soup with Pork Belly

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of "Stewed Osmanthus with Pork and Chicken" in Chaoshan cuisine. This document is applicable to the preparation of "Stewed Osmanthus with Pork and Chicken" in Chaoshan cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 16 osmanthus (about 750g), 200g pork lean meat, and 250g old chicken. 4.1.2 Seasonings: 8g figs, 3g rhizoma coptidis, 1 snow pear, 5 yam tubers, and 3g wolfberry fruits. 4.1.3 Seasonings: 2g MSG and 5g edible salt. 4.2 Requirements 4.2.1 Wash the figs, rhizoma coptidis, snow pear, and yam tubers and set aside for use. 4.2.2 Soak the wolfberry fruits in water and set aside for use. 5. Cooking utensils 5.1 Cookware: steamer, wok, and related tools. 5.2 Utensils: cutting board and knives. 6. Production process 6.1 Cutting techniques 6.1.1 Cut the old chicken into pieces. 6.1.2 Add MSG and 2g edible salt to the pork lean meat and mince it well for later use. 6.2 Cooking 6.2.1 Make soup: Blanch the old chicken in a soup pot, wash it, add 1250ml water, and simmer with figs, rhizoma coptidis, snow pear, and yam tubers for 40 minutes. Filter out the clear soup and season with edible salt. 6.2.2 Peel and remove the seeds from the osmanthus, then stuff them with the pork lean meat paste. 6.2.3 Take out the stewed containers and add 2 stuffed osmanthus to each container, then pour in the chicken soup and simmer for 30 minutes before removing and garnishing with wolfberry fruits. 7. Packaging The packaging container should preferably be a 4-inch stewed container. 8. Quality requirements 8.1 The soup color should be clear with a golden hue. 8.2 The aroma should be fresh and pleasant. 8.3 The texture of the filling should be soft and juicy. 9. Optimal consumption time It is recommended that t

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