T/QLY 057-2022 Newly-developed Qiancuisine Biyuansuan Cabbage Fish Cooking Technique Specification

Scope

Main technical content: 4. Raw materials and requirements: - 1 catfish (1750 g). - 500 g of farm-raised pickled bamboo shoots. - 300 g of spicy chili peppers. - Seasonings: - 8 g of salt, meeting GB 2721 standards. - 3 g of MSG, meeting GB 2720 standards. - 5 g of chicken essence, meeting SB/T 10371 standards. - 8 g of pepper powder, meeting NY/T 455 standards. - 3 g of sugar, meeting GB/T 317 standards. - 10 mL of rice wine, meeting NY/T 1885 standards. - 2 L of fresh soup. - 250 mL of cooked lard, meeting GB/T 8937 standards. - 30 g of ginger slices, meeting GB/T 30383 standards. - 10 g of garlic, meeting GH/T 1194 standards. - 15 g of scallions, meeting NY/T 744 standards. - 10 g of cilantro. - Processing water must meet GB 5749 standards. 5. Cooking equipment and tools: - Hotpot and related equipment. - Tools: cutting boards, knives, etc. 6. Production process: - Preparation: Select catfish from Wanfeng Lake, scale and gut them. Cut several connected slices on the fish back and place them in a container with salt, ginger slices, scallion slices, and rice wine for 10 minutes of marinating. - Select Buyi ethnic pickled chili peppers and pickled bamboo shoots, cut them into strips. - Heat a wok over high heat, add cooked lard, sauté ginger and garlic slices until fragrant. Add spicy chili peppers and pickled bamboo shoots strips, stir-fry with sugar until fragrant. Add fresh soup, salt, MSG, and chicken essence, and season to taste. Add the marinated catfish and cook until just done. Transfer to a hotpot container, sprinkle with cilantro, and serve immediately. 7. Serving container: Hotpot. 8. Sensory requirements: - Color: Light red with a bright and appetizing hue. - Aroma: Intense sour fragrance and fresh fish aroma. - Taste: Sour and spicy with a refreshing flavor, stimulating appetite and enhancing

Development Information

Related Standards