T/JCCZ 003-2019 Active Group standards

T/JCCZ 003-2019 The standard for the production of Qinshui all-fish banquet

Publish Date: 2019-12-01 Implement Date: 2019-12-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/JCCZ 003-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Fish and aquatic products

Publish Date: 2019-12-01

Implement Date: 2019-12-10

Scope

Scope: This standard specifies the terminology and definitions, basic requirements, raw material requirements, cooking utensil configuration, production process, and hygiene and storage requirements for the production of Qinsui Whole Fish Banquet. This standard applies to the processing and cooking of Qinsui Whole Fish Banquet. Main technical content: This standard specifies the terminology and definitions, basic requirements, raw material requirements, cooking utensil configuration, production process, and hygiene and storage requirements for the production of Qinsui Whole Fish Banquet. 3. Terminology and Definitions The following terms and definitions apply to this document. 3.1 Qinsui Whole Fish Banquet A whole fish banquet made from Qinsui specialty trout and sturgeon as the main ingredients, using various knife skills and cooking techniques to create multiple banquet dishes. The raw materials are fresh, the knife work is delicate and varied, highlighting the original flavor, maintaining the original taste of the fish, paying attention to the beauty of shape and color, and emphasizing nutritional balance. 3.2 Sturgeon Sturgeon is a nutritious fish species farmed in China, with a plump body, rich in fat, and delicious meat. 3.3 Trout Trout is a cold-water fish species with high nutritional value, featuring firm meat, few small bones, and a delicious taste. 5. Cooking Utensil Configuration 5.1 Stoves for cooking with fuel oil or gas. 5.2 Cooking utensils: frying pans, double-eared frying pans, flat pans, stone pans, clay pots, and sand pots. 5.3 Measuring instruments: electronic scales and other measuring instruments in accordance with national regulations. 6. Production Process 6.1 Spicy Fish Belly 6.1.1 Ingredients 6.1.1.1 Main Ingredients: 200g of sturgeon fish belly. 6.1.1.2 Auxiliary Ingredients: 100g of potatoes, 20g of okra, 10g of onions, and 20g of Thai chili peppers. 6.1.1.3 Seasonings: 2g of salt, 2g of minced ginger, 2