T/GLCX 007-2018 Active Group standards

T/GLCX 007-2018 The cooking process for stir-frying pickled green beans and dried fish eggs is standardized

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 007-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. It is recommended to use dried fish produced in the Guilin region, which should comply with the requirements of GB 2762 and GB 2763. 2. It is recommended to use pickled green beans produced in the Guilin region, which should comply with the requirements of GB 2714. II. Process flow: Preparation of main and auxiliary raw materials - Mixing - Cooking. III. Main production process: 1. Add pickled green beans to the wok and stir-fry at 120°C until the moisture is evaporated, then set aside. 2. Heat the wok and add oil. Stir-fry at 120°C until the dried fish is coated with oil, then set aside. 3. Heat the wok with oil and add scallions, ginger slices, and garlic cloves to stir-fry until fragrant. Add the pre-prepared pickled green beans and dried fish, along with seasonings. Stir-fry for 3 minutes while constantly pouring 50g of soup water from the edge of the wok. When the soup has evaporated, add dark soy sauce and mix in the white part of the garlic. Thicken with starch solution and drizzle with sesame oil to finish.