T/GLCX 009-2022 Clay flower fish production technology regulations with tea aroma

Scope

Scope: This document specifies the basic requirements for the production of tea-scented Hehua fish, raw material requirements, and establishes the production process for tea-scented Hehua fish, and provides the optimal consumption time. This document applies to members of the Guilin Catering and Cooking Association who prepare and sell tea-scented Hehua fish on-site. Main technical content: 3. Terms and definitions: The following terms and definitions apply to this document. 3.1 Hehua fish: Fresh small carp raised in rice fields in Guilin. 3.2 Boiled Hehua fish with tea: A dish made from fresh Hehua fish, marinated, battered, fried, and then stir-fried with tea, scallions, ginger, and other seasonings. 4. Basic requirements 4.1 The processing and production site shall comply with GB 31654. 4.2 Production personnel shall hold a Chinese cuisine professional qualification certificate or pass the enterprise pre-job training assessment. 5. Raw materials and requirements 5.1 Main material: Hehua fish with a weight of 50 g to 150 g, and transparent scales are preferred. The farming of Hehua fish shall comply with SC/T 1009. 5.2 Auxiliary materials 5.2.1 Scallions shall comply with NY/T 744. 5.2.2 Ginger shall comply with GB/T

Development Information

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