T/GDMZCX 015-2019 The cooking process specification for Shishan fish stewed rice

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of "Stone Fan Fish Braised Rice" in Hakka cuisine. This standard applies to the preparation of "Stone Fan Fish Braised Rice" in Hakka cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw material: One grass carp. 4.1.2 Seasoning: - Salt: 6 g - MSG: 3 g - Pepper powder: 2 g - Fish sauce: 3 g - Lard: 20 g 4.1.3 Garnish: - Scallions: 10 g 4.2 Requirements 4.2.1 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 1354, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 7900, GB/T 8937, and GB/T 10134. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Local grass carp shall be selected. 5 Cooking utensils 5.1 Cooking utensils: Sand pot and related tools. 5.2 Utensils: Cutting boards, knives, etc. 6 Production process 6.1 Knife work and pre-processing: - Remove the blood from the grass carp and mix it with the rice. - Clean the grass carp thoroughly after soaking in water, drain it, and set it aside. 6.2 Cooking: - Take a large sand pot, add the mixed rice with fish blood, and add enough water. Simmer over low heat until the rice is 80% cooked. - Add the oil-fry fish meat and seasonings. Continue to simmer until the rice and fish meat are just cooked through. Add lard, pepper powder, and scallions and mix well. Serve in the original pot. 7 Packaging 7.1 Packaging utensils: Sand pot. 7.2 Packaging method: Serve the braised rice with mixed fish blood and seasonings in the sand pot together with the rice. 8 Quality requirements 8.1 Color: Fresh and not burnt. 8.2 Fragrance: Intense fish fragrance with a strong aroma of freshness. 8.3 Flavor: Salty and fragrant with a delicious ble

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