T/CZCA 024-2022 Active Group standards

T/CZCA 024-2022 Puning vegetable and plum sauce carp

Publish Date: 2022-12-18 Implement Date: 2022-12-19 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/CZCA 024-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-12-18

Implement Date: 2022-12-19

Scope

Main technical content: 5.2.1 Pre-processing 5.2.1.1 Scaling, removing gills, and gutting the crucian carp, then washing them and setting aside for use. 5.2.1.2 Wash the celery and cut it into 4 cm-long segments for use. 5.2.1.3 Crush the Puning salted plum with a knife and set aside for use. 5.2.1.4 Wash the ginger and cut it into shreds for use. 5.2.2 Processing Heat a wok with oil, grease the wok, and set aside the remaining oil. Add the crucian carp and fry them over medium-low heat until they turn golden brown on both sides. Add water, ginger shreds, Puning salted plum, plum juice, and sugar. Bring it to a boil over high heat, then turn the heat to low, cover the wok, and simmer for 3 minutes. Finally, add the celery and simmer for 10 seconds.