T/GZYZC 067-2024 Active Group standards

T/GZYZC 067-2024 New Sichuan cuisine, mint shrimp

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/GZYZC 067-2024

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 Peel off the shell and head of the shrimp with tails, make a cut on the back, and marinate with cooking wine, salt, ginger slices, and scallion sections for 10 minutes. 6.1.2 Take a container and add eggs, flour, baking powder, cornstarch, and salt to prepare a crispy batter. 6.1.3 Remove the leaves from fresh mint and wash them clean, then drain the water. 6.2 Processing 6.2.1 Remove the ginger and scallion segments from the marinated shrimp with tails, and coat each shrimp with the crispy batter. Deep-fry them in oil at 50% of the heat until they are crispy, then remove them. 6.2.2 Continue to heat the oil in the pot to 60% of the heat, add the mint leaves, and fry them until they turn dark green and are crispy. Drain the oil. 6.2.3 Add base oil to the pot, sauté ginger and garlic, add the fried shrimp, sprinkle with pepper and salt powder, add the crispy mint leaves, pour in sesame oil, stir fry until well mixed, then remove and serve.