T/QLY 196-2024 Active Group standards

T/QLY 196-2024 New Sichuan cuisine with Wugang tofu fish

Publish Date: 2024-12-18 Implement Date: 2024-12-21 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 196-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean the silver carp and cut it into 5 cm long pieces. 6.1.2 Cut the tofu into 6 cm square pieces. 6.2 Processing Heat the wok over high heat, add mixed lard and vegetable oil, and sauté ginger slices and garlic cloves until fragrant. Add stir-fried chili peppers and stir-fry until the moisture is slightly dried and the surface turns golden brown. Then add broad bean paste and pickled chili peppers and stir-fry until the aroma is fully released. Add silver carp pieces and stir-fry until the surface is dry. Pour in fresh soup, add tofu pieces, and season with salt, spice powder, and pepper powder until well-seasoned. Transfer to the hotpot, sprinkle with scallion sections, and serve immediately after turning on the heat for consumption.