T/BJSCYHYXH 002-2019 Active Group standards

T/BJSCYHYXH 002-2019 White fish soup for fishing with technical specifications

Publish Date: 2019-09-23 Implement Date: 2019-10-01 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/BJSCYHYXH 002-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2019-09-23

Implement Date: 2019-10-01

Scope

Scope: This standard specifies the terminology and definitions of white sauce puffer fish, raw and auxiliary materials and requirements, cooking utensils, production process, plate shaping, eating methods, and quality requirements; Main technical content: 3.1 White sauce puffer fish is made from the dark-patterned oriental puffer fish and cooked in a wok. This dish features the characteristics of milky white color, tender meat, delicious soup, and rich aroma. 4. Raw and auxiliary materials and requirements 4.1 Raw and auxiliary materials 4.1.1 Main material: Dark-patterned oriental puffer fish (fresh) 250---300g 4.1.2 Ingredients: Water spinach 5g, wolfberry 1g, cordyceps flower 3g. 4.1.3 Seasonings: Scallion 10g, ginger 5g, raw soybean oil 35g, white wine 15g, white pepper to taste, salt to taste, rock sugar 1g, chicken powder 1g, and 1500g of purified water. 4.2 Requirements 4.2.1 Dark-patterned oriental puffer fish (fresh) GB/T 27520-2011 4.2.2 Scallion NY/T 744-2012 Green Food - Scallion and Garlic Vegetables 4.2.3 Ginger NY/T 744-2012 Green Food - Scallion and Garlic Vegetables 4.2.4 Raw soybean oil GB/T 1535-2017 Soybean Oil 4.2.5 Salt GB 5461-2000 Edible Salt 4.2.6 White pepper GB/T 7900-2008 White Pepper 4.2.7 Rock sugar GB/T 35883-2018 Rock Sugar 4.2.8 Chicken powder GB 2760-2014 Chicken Powder 4.2.9 White wine NY/T 432-2000 Green Food - White Wine 4.2.10 Purified water GB 17324-2003 Bottled Purified Water 5. Utensils and environment 5.1 Production environment: A dedicated production table that meets the requirements for fine processing areas in the "Operation Guidelines for Food Safety in Catering Services". 5.2 Dedicated production tools: Worktables, water sinks, natural gas stoves, scissors, gloves, cutting boards, woks, and stirring spoons. 6. Production process 6.1 Cleaning the puffer fish: Remove the packaging bag from the fresh dark-patterned oriental puffer fish and place it in a sink for rinsing with runn