T/QLY 061-2023 Active Group standards

T/QLY 061-2023 Newly-developed Qiancuisine of Yinjiang Onghoshishan soup and cold water fish cooking techniques specifications

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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 061-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 6 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Slaughter and clean the Chinese sturgeon. Using a knife, crack the spine from the abdomen (without breaking the skin) and make several incisions on its back. Place it in a plate and arrange it neatly. 6.1.2 Cut the sour taro into one-inch sections and cut the wild Sichuan pepper into segments. 6.2 Processing Heat the wok over high heat and add cooked lard. Stir-fry the ginger slices, garlic cloves, wild Sichuan pepper segments, and Mao La Jiao (a type of chili pepper) until they release their fragrance and the oil turns slightly red. Pour in fresh soup and bring it to a boil. Add the sour taro and cook until it's fully cooked. Season with salt and pepper. Transfer the dish to a clay pot. Serve with the prepared fish, dipping sauce, and seasonal fresh vegetables. Then boil it over high heat and eat it immediately.