T/GDMZCX 006-2019 Hakka Cuisine: Cooking Specifications for Fish with Vinegar Sauce

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, and quality requirements for the cooking process of Hakka cuisine - vinegar-fried fish, as well as the best consumption time. This standard applies to the preparation of Hakka cuisine - vinegar-fried fish. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One bream (about 1000 grams), 100 grams of shredded radish, and 50 grams of starch. 4.1.2 Seasonings: 5 grams of refined salt, 5 grams of light soy sauce, 10 grams of cooking wine, 25 grams of sweet and sour sauce, and 1000 grams of peanut oil (about 75 grams of cooking oil will be consumed). 4.1.3 Seasoning ingredients: 15 grams of ginger shreds, 10 grams of minced garlic, and 30 grams of scallion shreds. 4.2 Requirements 4.2.1 Use fresh ingredients. 4.2.2 Cut white radish into shreds and set aside. 4.2.3 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 317, GB/T 1534, GB 2719, GB 2721, GB 2733, GB 2762, GB 2763, GB/T

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