T/QLY 036-2021 Active Group standards

T/QLY 036-2021 Fashion Qian cuisine cooking technique specification for stewed big yellow croaker

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 036-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 One fresh yellow croaker (500g–800g). 4.1.2 10g of cilantro stems. 4.1.3 22g of red beauty peppers. 4.2 Seasonings 4.2.1 2g of salt, which must comply with GB 2721. 4.2.2 2g of pepper powder, which must comply with NY/T 455. 4.2.3 5ml of spicy sauce. 4.2.4 10ml of cooking wine, which must comply with SB/T 10416. 4.2.5 5ml of sesame oil, which must comply with GB/T 8233. 4.3 Seasoning Ingredients 4.3.1 30g of ginger, which must comply with GB/T 30383-2013. 4.3.2 50g of garlic, which must comply with GH/T 1194. 4.3.3 50g of dried shallots, which must comply with NY/T 744. 4.3.4 25g of scallions, which must comply with NY/T 744. 4.3.5 8g of bird's-eye chili peppers. 4.4 Processing Water 4.4.1 Processing water must comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Cooking wok and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Process ginger, garlic, dried shallots, and scallions separately into diced ginger, sliced ginger, diced garlic, diced shallots, and diced scallions; wash the red beauty peppers and cut them into thin rings; wash the cilantro stems and cut them into 6cm-long segments. 6.1.2 Gut and clean the yellow croaker, keeping it intact. Using a knife, open the fish belly and add sliced ginger, scallion segments, bird's-eye chili peppers, cooking wine, salt, and spicy sauce, marinating for 15 minutes. 6.2 Processing 6.2.1 Heat a clay pot and add 80ml of cooked rapeseed oil. Stir-fry the diced ginger, diced garlic, and diced shallots until fragrant. 6.2.2 Spread the fish out flat, pour in the marinade, and sprinkle with cilantro stems and red beauty pepper rings. Cover and simmer for 10 minutes until cooked through, then uncover. 7 Packaging 7.1 Packaging container: Clay pot. 7.2 Packaging method: Stack and arrange. 8 Sens