T/YMCA 23-2024 Active Group standards

T/YMCA 23-2024 Fish farming and banquet preparation techniques

Publish Date: 2024-11-05 Implement Date: 2024-11-10 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/YMCA 23-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-05

Implement Date: 2024-11-10

Scope

Scope: This document specifies the essential requirements, recipes, cold dishes, hot dishes, and staple foods for the preparation of farmed puffer fish banquets. This document is applicable to the preparation of farmed puffer fish banquets. Main technical content: 6. Cold dishes: Ice-chilled puffer fish sashimi 6.1.1 Ingredients: 200g of puffer fish meat. 6.1.2 Seasoning: The seasoning ingredients are as follows: - Ingredient A: Water chili sauce 20g, soy sauce 15ml, sugar 2g, scallion flowers 2g. - Ingredient B: Scallion segments 10g, green lemon wedges 15g. 6.1.3 Production process: The production process is as follows: a) Clean and disinfect the knives and cutting boards. Absorb the surface moisture of the fish meat with a clean towel, place it flat on the cutting board, and slice it thinly with a sashimi knife. Arrange it in a chrysanthemum shape on an ice tray with Ingredient B in the middle. b) Prepare the dipping sauce with Ingredient A. 6.1.4 Tasting requirements: Even knifework, beautiful appearance, and fresh and chewy meat quality. 6. Smoked puffer fish 6.2.1 Ingredients: 750g of net red-fin oriental puffer fish meat. 6.2.2 Seasoning: The seasoning ingredients are as follows: - Ingredient A: Sugar 30g, rice 50g, tea leaves 10g. - Ingredient B: Scallion segments 20g, ginger slices 20g, garlic 20g, white pepper powder 2g, and 30ml of Huangjiu wine. 6.2.3 Production process: The production process is as follows: a) Marinate the fish meat with Ingredient B for 24 hours. Remove and clean it thoroughly. Steam it in a steamer for 10 minutes. b) Add 50ml of water to the pot with Ingredient A. Place the fish meat on the smoked grate of the iron pot, cover it, and turn off the heat when yellow smoke appears. Steam for 5 minutes, then remove and brush with sesame oil. 6.2.4 Tasting requirements: The fish meat should have a reddish-brown color, be delicious and fragrant, and have a strong smoked flavor. 6. Crystal puffer fish jelly 6.3.1 Ingredients: 100g of coate