T/QLY 018-2021 Active Group standards

T/QLY 018-2021 Traditional Qian cuisine and the standardization of cooking technique for dry-fried fish with vinegar

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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/QLY 018-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Grass carp (1 fish, 800g–1000g), which shall comply with the provisions of GB 17715. 4.1.2 Sauerkraut (155g). 4.1.3 Fatty ham (35g). 4.2 Seasonings 4.2.1 Salt (3g), which shall comply with the provisions of GB 2721. 4.2.2 White sugar (10g), which shall comply with the provisions of GB/T 1445. 4.2.3 Soy sauce (8ml), which shall comply with the requirements of GB/T 18186. 4.2.4 Vinegar (9ml), which shall comply with the requirements of SB/T 10303. 4.2.5 Cooking wine (6ml), which shall comply with the requirements of SB/T 10416. 4.2.6 Red oil (15ml). 4.2.7 Broth (250ml). 4.3 Ingredients 4.3.1 Ginger (10g), which shall comply with the provisions of GB/T 30383. 4.3.2 Garlic (12g), which shall comply with the provisions of NY/T 744. 4.3.3 Scallions (10g), which shall comply with the provisions of NY/T 744. 4.4 Processing water shall comply with the provisions of GB 5749. 5 Cooking Equipment and Tools 5.1 Cooking utensils and pots. 5.2 Kitchenware such as cutting boards and knives. 6 Production Process 6.1 Preliminary Processing 6.1.1 Slaughter and clean the grass carp to maintain the integrity of the fish body. 6.1.2 Process ginger, garlic, and scallions into ginger slices, ginger powder, garlic powder, and scallion green sections and white sections respectively. 6.1.3 Make incisions in the shape of white nuts on both sides of the fish, season with salt and cooking wine, and marinate for 10 minutes. 6.1.4 Cut the fatty and lean ham and sauerkraut into fine granules. 6.2 Processing 6.2.1 Place a wok on a high heat, add 900ml of oil (actual consumption 50ml), heat to 60% of the heat, fry the fish until it solidifies. When the fish surface appears wrinkled and turns yellow, remove and drain the oil. 6.2.2 Heat 40ml of oil in the wok, fry the ginger powder and garlic powder, add the fatty and lean ham granules and sauerkraut granules,