T/GDMZCX 028-2019 Hakka Cuisine - Hakka Fried Carp Cooking Technique Specifications

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 Hakka cuisine - Hakka Fried Carp. This standard applies to the preparation of Hakka cuisine - Hakka Fried Carp. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw material: One carp (about 600 grams). 4.1.2 Seasonings: Fine salt 6 grams, light soy sauce 10 grams, white sugar 3 grams, rice wine 15 grams, Shaoxing wine 5 grams, starch 30 grams, and cooking oil 2000 grams (50 grams of dark soy sauce). 4.1.3 Seasoning ingredients: Ginger slices 10 grams, scallions 8 grams. 4.2 Requirements 4.2.1 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 317, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 8885, GB/T 13662, GB/T 18186, NY/T 1193, SB/T 10292, and DBS 44/002. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Select fresh carp. 4.2.4 Do not remove the scales from the carp during initial processing. The carp scales contain rich fat, which enhances the aroma after heating. 4.2.5 Pay attention to controlling the oil temperature during frying the carp. Too low or too high oil temperature will affect the quality of the finished product. 6. Production process 6.1 Initial processing and pre-processing Clean the carp before slaughtering (do not remove the scales). Coat the carp inside and outside with fine salt and wine for marinating. 6.2 Cooking 6.2.1 Use 2000 grams of cooking oil to heat the wok. Place the carp coated with starch into the 180℃ oil wok and fry until golden brown on both sides. Remove and arrange on a plate when it is crispy on the outside and just cooked through. 6.2.2 Remove the oil wok and sauté the ginger slices and scallions until fragrant. Add rice wine, water, and seasonings, then thicken with starch and pour

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