T/MMXC 03-2023 Active Group standards

T/MMXC 03-2023 Gaoliang Cai - Cooking Specifications for Stir-Fried Seafood with Golden Sauce

T/MMXC 03-2023

Publish Date: 2023-12-29 Implement Date: 2023-12-31 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/MMXC 03-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-29

Implement Date: 2023-12-31

Scope

Scope: This document specifies the terms and definitions, main and auxiliary ingredient requirements, cooking utensils, production process, and quality requirements for the Golden Sauce Seafood Stir-Fry of Gaoliang Cuisine. This document is applicable to the Golden Sauce Seafood Stir-Fry of Gaoliang Cuisine series dishes. Main technical content: 3 Terms and definitions. The terms and definitions defined in DB4409/T 25-2022 and the following terms and definitions are applicable to this document. 3.1 Golden Sauce Seafood Stir-Fry is a dish made by stir-frying pre-cooked seafood in seasoned pumpkin juice. 4 Main and auxiliary ingredient requirements 4.1 Main ingredients 4.1.1 Sandworm, 50g, shall comply with the requirements of GB 2733. 4.1.2 Abalone, 200g, shall comply with the requirements of GB 2733. 4.1.3 Fresh shrimp, 200g, shall comply with the requirements of GB 2733. 4.1.4 Fresh caviar, 50g, shall comply with the requirements of GB 10136. 4.2 Auxiliary ingredients 4.2.1 Loofah, 100g, shall comply with the requirements of GB 2763. 4.2.2 Seasonings: peanut oil 50g, monosodium glutamate 5g, chicken powder 5g, cooking wine 20g, sugar 5g, and salt 8g. 5 Cooking utensils: stove, wok, cutting board, knives, iron pot, and blender. 6 Production process 6.1 After slaughtering and slicing abalone and peeling and cooking shrimp, all ingredients shall be cleaned and ready for use. 6.2 Remove the pumpkin skin and flesh, steam it, and use a blender to make pumpkin puree. Add broth to make Golden Sauce. After heating, add salt, monosodium glutamate, chicken powder, sugar, and starch water to mix well and make a thin sauce for use. 6.3 Heat a wok with peanut oil and slowly stir-fry abalone, fresh shrimp, and fresh caviar in the oil until cooked. 6.4 Arrange abalone, fresh shrimp, and fresh caviar on a plate and pour Golden Sauce over them.