T/CZSPTXH 014-2018 Chaoshan Cuisine - Cooking Process Standards for Steaming a Koi Fish

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Chaoshan cuisine's "Steamed Kirin Fish". This standard applies to the preparation of Chaoshan cuisine's "Steamed Kirin Fish". Main technical content: 6. Production process 6.1 Skin and fillet the bass (or tiger striped fish), cut the fish head from the lower jaw into two connected pieces, flatten it, and keep the fish tail. Cut the fish meat into 3 mm thick "double flying slices" (two slices joined together). 6.2 Marinate the white meat, ham, drunken mushrooms with egg white, refined salt, monosodium glutamate, cooking wine, ginger, and scallions for 3 minutes. 7. Plating 7.1 Use a 16-inch oval plate for serving. 7.2 Plating method: Spread a thin layer of lard on the bottom of the fish plate, then sandwich the ham, mushrooms, and white meat between the fish slices. Place them one by one into the plate, arrange them in two rows, place the fish spine in the middle, and finally arrange the head and tail to form a Kirin shape.

Development Information

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