T/QLY 160-2022 Active Group standards

T/QLY 160-2022 Fashionable Qian cuisine and Grass Sea fish and shrimp cooking technical specifications

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 160-2022

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: - Main ingredients: Fish and shrimp (200 g). - Seasonings: Dried chili segments (10 g), chili sauce (15 g) (must comply with NY/T 1070 standards). - Salt (1 g) (must comply with GB 2721 standards). - MSG (2 g) (must comply with GB 2720 standards). - White sugar (1 g) (must comply with GB/T 317 standards). - Pepper powder (1 g) (must comply with NY/T 455 standards). - White sesame seeds (1 g) (must comply with GB/T 11761 standards). - Light soy sauce (6 mL). - Cooking wine (15 mL) (must comply with SB/T 10416 standards). - Red oil (10 mL). - Seasonings: Ginger slices (3 g) (must comply with GB/T 30383 standards). - Garlic slices (5 g) (must comply with NY/T 744 standards). - Scallion segments (10 g) (must comply with NY/T 744 standards). - Processing water (must comply with GB 5749 standards). 5 Cooking Equipment and Tools: - Cooking wok and related equipment. - Tools: Cutting board, knives, etc. 6 Production Process: - Preparation: Select fish and shrimp from Caohai in Weining, Guizhou, and clean them. Blanch the fish and shrimp in boiling water with cooking wine, then remove and drain. - Cooking: Heat oil in a wok until 60% hot, add the blanched fish and shrimp, and fry until golden brown and cooked through. Remove and drain the oil. - Add base oil to the wok, heat it, and sauté the dried chili segments until fragrant. Add ginger and garlic slices to sauté until fragrant. Add chili sauce and stir until the oil turns red. Add the fried fish and shrimp, pour in cooking wine, add salt, MSG, white sugar, and pepper powder, and stir evenly. Sprinkle with scallion segments and white sesame seeds, drizzle with red oil, and serve. 7 Packaging: - Packaging containers: Round shallow nest plates or flat plates. - Packaging method: Stir evenly and glaze the oil before serving. 8 Sensory Requirements: - Color: Fresh and bright in color. - Fragrance: The fish has