T/LCX 023-2022 Active Group standards

T/LCX 023-2022 Cellar aroma fire dragon fish production process technical specifications

Publish Date: 2022-02-10 Implement Date: 2022-05-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/LCX 023-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main Technical Content: 4 Recipe and Raw Material Requirements 4.1 Recipe - Grass carp 1500g, flour 150g, corn starch 150g, scallions 10g, salt 6g, blended oil 2500g (consumption 50g), pickled chili peppers 10g, pickled ginger 5g, ginger powder 10g, garlic cloves 10g, cooked green bamboo balls, and mixed-flavor white wine 100g, sugar 150g, aged vinegar 50g, MSG 2g, and fresh soup 250g. 4.2 Raw Material Requirements 4.2.1 Raw materials and seasonings shall comply with the provisions of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 White wine: 62℃ mixed-flavor white wine produced in Luzhou. 4.2.3 Fish: Fresh grass carp with a gross weight of around 1500g. 5 Production Process 5.1 Pre-processing 5.1.1 After scaling and slaughtering, clean the grass carp, pat it dry, and remove the head and tail with a slanted knife. Cut the fish from both sides, keeping the knife blade close to the spine to remove two pieces of fillet. Remove the pectoral spines from the fillets and make cross-hatch incisions on the fish flesh with a knife, reaching three-quarters of the fillet’s depth. 5.1.2 Marinate the prepared head, tail, and fillets with ginger and scallion water, salt, and 20g of mixed-flavor white wine for 30 minutes until fully flavored. 5.1.3 Prepare a mixture of flour and corn starch in advance. 5.2 Cooking and Plating 5.2.1 Heat a wok and add oil until the temperature reaches 140℃. Fry the marinated head, tail, and fillets at 70% oil temperature, then coat them with dry flour. First fry the head and tail until they are crispy on the outside and tender on the inside, placing them on the plate with the head on one side and the tail on the other. Next, roll the fillets and fry them until they take shape. Finally, fry them a second time until they turn golden brown with a crispy crust, placing them on top of the fillets. Decorate with cooked green bamboo balls. 5.2.2 Prepare a seasoning bowl with salt, sugar, vinegar, MSG, and fresh soup, mixed to make