T/CZSPTXH 025-2018 Chaoshan Cuisine - Deep-Fried Crab Roe Cooking Process Standards

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of dried fried crab and date in Chaoshan cuisine. This standard is applicable to the preparation of dried fried crab and date in Chaoshan cuisine. Main technical content: 7. Production process 7.1 Chop the shrimp meat into shrimp paste, and cut the crab meat into fine pieces with an edge length of about 1 mm. Cut all white meat into small pieces with an edge length of about 1 mm. 7.2 Mix the shrimp paste, crab meat, chives (cut into pieces with an edge length of about 1 mm and squeezed dry), water chestnut meat (cut into pieces with an edge length of about 1 mm and squeezed dry), white meat granules (with a cross-section of about 1 mm), egg white, MSG, refined salt, Sichuan pepper powder, sesame oil, minced ginger, and 25 g of cornstarch together. 7.3 Unfold the tofu skin, wipe it with a damp cloth, sprinkle it with dry cornstarch, then evenly place the meat mixture on it and roll it into a long strip. Tie it with salt grass (about 3 cm long) and repeat the process three times. Steam it in a steamer over high heat for about 5 minutes, remove it, untie the salt grass, and then fry it in a deep fryer over medium heat (oil temperature 120°C to 150°C) until it turns golden brown. Cut it into pieces at the point where the salt grass was tied and arrange them on a plate.

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