T/QLY 122-2022 Active Group standards

T/QLY 122-2022 Traditional Qian cuisine and Dong family grilled fish cooking techniques specification

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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/QLY 122-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: Two rice field fish (600 g each). - 50 g of chives. - 150 g of green peppers. - 100 g of wild vegetables (ant vegetables). - 30 g of cilantro. - 50 g of parsley. - 5 g of fresh Sichuan peppercorns. - 5 g of salt, which must comply with GB 2721. - 0.5 g of MSG. - 15 g of fried chili powder. - 3 g of ginger rice. - 10 g of garlic cloves. - 10 g of scallions. - Processing water must comply with GB 5749. 5 Cooking equipment and tools: - Stir-fry wok and related equipment. - Tools: cutting boards, knives, etc. 6 Production process: - Pre-processing: Stun the rice field fish with the back of a knife and remove the gallbladder from the third scale on the right gill. - Roast the green peppers over charcoal until they are charred on the outside and cooked through on the inside. Remove the blackened skin and add them to a mortar with fresh Sichuan peppercorns, garlic cloves, and salt to pound into a paste. - Wash and cut the cilantro, scallions, parsley, and wild vegetables (ant vegetables) into 1-inch pieces. Mix them with the pounded chili paste and add salt and MSG to mix well. - After processing the rice field fish, place them on charcoal and slowly roast until they are golden brown on both sides and drip oil. Remove the internal organs and arrange them on a plate, pouring the mixed vegetables over them. - When serving, cut the roasted fish into pieces with scissors as desired. 7 Packaging: - Packaging containers: rectangular shallow nest plates or round plates. - Packaging method: Place the ingredients in the plate and pour the sauce over them. 8 Sensory requirements: - Color: The fish skin should be golden brown, and the vegetables should be green and fresh. - Fragrance: The Sichuan peppercorn paste should have a strong aroma, and the fish should have a toasted fragrance. - Flavor: The spiciness should be moderate, and the fish