T/QLY 011-2021 Active Group standards

T/QLY 011-2021 Traditional Qiancuisine White Sauce Fish Cooking Technical Specification

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 011-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Freshwater aquaculture and its products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Scope: This document specifies the technical specifications for the cooking of traditional Qian cuisine, White Sour Soup Fish, including the raw materials and quantities, cooking equipment and utensils, production process, plating, sensory requirements, and optimal consumption time and temperature. This document is applicable to the processing and cooking of traditional Qian cuisine, White Sour Soup Fish, as well as culinary education and training materials. Main technical content: 4. Raw materials and requirements 4.1 Main ingredients 4.1.1 White Sour Soup 4000ml. 4.1.2 Rice Flower Fish 1500g. 4.1.3 Tomatoes 150g. 4.1.4 Mung Bean Sprouts 50g. 4.1.5 Green Cayenne Pepper 20g. 4.2 Seasonings 4.2.1 Galangal Seeds 10g. 4.2.2 Fresh Sichuan Pepper 10g, which shall comply with GB/T 30391 requirements. 4.2.3 Salt 6g, which shall comply with GB 2721 requirements. 4.2.4 Chicken Bouillon 10g, which shall comply with SB/T 10371 requirements. 4.2.5 MSG 10g, which shall comply with GB 2720 regulations. 4.2.6 Lard 20ml, which shall comply with GB/T 8937 requirements. 4.3 Garnishes 4.3.1 Scallions 10g. 4.3.2 Fish Fillets 3g. 4.3.3 White Sour Soup Fish Chili Dipping Sauce per person, which shall comply with T/QLY 002 requirements. 4.4 Processing water shall comply with GB 5749 requirements. 5. Cooking Equipment and Tools 5.1 Equipment: Hotpot and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Rice Flower Fish: Feed with clean water for 3 days to remove muddy odor. Remove the gallbladder from the third scale on the gill side and clean it. 6.1.2 Tomatoes: Wash and cut into large round slices or tear into pieces. Green Cayenne Pepper and Scallions: Wash and cut into 5cm-long segments. Mung Bean Sprouts: Rinse and drain. 6.2 Processing In the hotpot basin, place mung bean sprouts, add White Sour Soup, Galangal Seeds, Fresh Sichuan Pepper, salt, MSG, chicken