T/QLY 230-2024 Active Group standards

T/QLY 230-2024 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/QLY 230-2024

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 the shells and heads of the shrimp, leaving the tails. Make a cut on the back, and marinate them with cooking wine, salt, ginger slices, and scallion segments 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, wash them, and 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. Fry them in 50%-hot oil until they are crispy, then remove them. 6.2.2 Continue to heat the oil in the pot to 60%-hot, and fry the mint leaves 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, drizzle with sesame oil, stir fry until well mixed, and serve them on a plate.