T/QLY 149-2022 Active Group standards

T/QLY 149-2022 Traditional Qian cuisine and cooking techniques for Ssuyu fish with traditional Qian flavors

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 149-2022

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: - 1 grass carp (1000 g). - 50 g of parsley. - 50 g of pickled radish. - Seasoning paste: chili powder (30 g), which must comply with the requirements of DBS52/001. - Salt (3 g), which must comply with the requirements of GB 2721. - MSG (1 g), which must comply with the requirements of GB 2720. - Sichuan pepper powder (2 g), which must comply with the requirements of GB/T 30391. - Soy sauce (25 mL), which must comply with the requirements of GB/T 18186. - Vinegar (6 mL), which must comply with the requirements of SB/T 10303. - Cooking wine (15 mL), which must comply with the requirements of SB/T 10416. - 10 mL of Sichuan pepper oil. - 2 g of ginger rice, which must comply with the requirements of GB/T 30383. - 4 g of minced garlic, which must comply with the requirements of NY/T 744. - 8 g of ginger slices, which must comply with the requirements of GB/T 30383. - 10 g of chopped scallions, which must comply with the requirements of NY/T 744. - 3 g of chopped chives, which must comply with the requirements of NY/T 744. - 2 g of chopped cilantro. - 5 g of mint. - Processing water must comply with the requirements of GB 5749. 5. Cooking Equipment and Tools: - Frying pan and related equipment. - Tools: cutting board, knives, etc. 6. Production Process: - Preparation: Slaughter and clean the fresh grass carp. Make a cross-shaped incision on both sides of the fish. Wash and cut the parsley into small pieces. Cut the pickled radish into small dices. - Cooking: Heat a wok over high heat, add water and boil. Add ginger slices, scallion segments, cooking wine, and salt. Place the prepared whole fish in the wok and cook for 6 minutes until it’s just cooked through. Remove, drain, and arrange on a plate. - Sauce preparation: Place a container and add chili powder, parsley segments, pickled radis