T/SGCX 007-2022 Active

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, serving methods, quality requirements, optimal consumption time, and knowledge expansion for the cooking process of fragrant and smooth country fish. This document is applicable to the preparation of fragrant and smooth country fish; Main technical content: 4. Raw material requirements 4.1 Main and auxiliary materials: - One crucian carp (weighing approximately 750 grams), which shall comply with the relevant provisions of GB 2733-2015. - Water tofu (100 grams), which shall comply with the relevant provisions of GB/T 22106-2008. - Oil tofu (50 grams), which shall comply with the relevant provisions of GB/T 22106-2008. - Ginger slices (10 grams), which shall comply with the relevant provisions of GB/T30383-2013. - Scallions (10 grams), which shall comply with the relevant provisions of NY/T744-2020. - Garlic slices (5 grams), which shall comply with the relevant provisions of GB/Z 26578-2011. - Green garlic segments (10 grams), which shall comply with the relevant provisions of DB3201/T 110-2007. - Green pepper pieces (25 grams), which shall comply with the relevant provisions of SB/T 10573-2010. - Red pepper pieces (25 grams), which shall comply with the relevant provisions of GB/Z 26583-2011. - Dried chili peppers (2 grams), which shall comply with the relevant provisions of SB/T 10967-2013. 4.3 Seasonings - Rice wine (10 grams), which shall comply with the relevant provisions of T/JSJLXH001-2022. - Sesame oil (20 grams), which shall comply with the relevant provisions of GB/T8233-2018. - White sugar (2 grams), which shall comply with the relevant provisions of GB/T317-2018. - Fine salt (6 grams), which shall comply with the relevant provisions of T/JSQA008-2020. - Oyster sauce (10 grams), which shall comply with the relevant provisions of GB/T21999-2008. - Dark soy sauce (5 grams), which shall comply w