T/YMCA 22-2024 Active Group standards

T/YMCA 22-2024 Fish farming techniques for preparing dishes with pufferfish

Publish Date: 2024-11-05 Implement Date: 2024-11-10 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/YMCA 22-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-05

Implement Date: 2024-11-10

Scope

Scope: This standard specifies the terms and definitions of the cooking techniques for farmed puffer fish dishes, representative puffer fish dishes, puffer fish stir-fry, puffer fish hot dishes, puffer fish soup, and others. This standard applies to the preparation of farmed puffer fish dishes; Main technical content: 4. Puffer Fish Stir-fry 4.1 Scented Puffer Fish Shreds 4.1.1 Ingredients: Marinated puffer fish shreds 300g, mung bean sprouts 150g, scallion white shreds 30g, ginger shreds 15g, green pepper shreds 15g, red pepper shreds 15g, roasted white sesame seeds 10g, steamed fish sauce 50ml, salad oil 200ml. (Total consumption: 100ml) 4.1.2 Preparation method: Blanch the mung bean sprouts in boiling water with salt and oil, then remove and place in a plate. Marinate the puffer fish shreds in 140℃ oil until they turn white and remove. Place them on top of the mung bean sprouts, sprinkle with white sesame seeds, add scallion white shreds, ginger shreds, green pepper shreds, red pepper shreds, pour in 80%-hot salad oil, and drizzle with hot steamed fish sauce. 4.1.3 Tasting requirements: Bright color, tender texture, and fresh aroma. 5. Puffer Fish Hot Dishes 5.1 Braised Puffer Fish 5.1.1 Ingredients: Cleaned dark-patterned puffer fish fillets 2 pieces 700g, fish skins 2 pieces, fresh water spinach 75g, ginger 25g, scallion 25g, garlic 25g, cilantro 10g, green garlic 10g, green bell pepper 15g, soybean oil 40ml, roasted chicken oil 20g, roasted pork oil 50ml, soy sauce 25ml, dark soy sauce 3ml, vinegar 5ml, sugar 20g, salt 2g, pepper powder 1g, beer 50ml, Shaoxing wine 40ml, boiling water 1000ml. 5.1.2 Preparation method: Clean the puffer fish fillets and skins, then blanch them in cold water and wash them clean. Heat the soybean oil to 180℃, sauté the ginger, scallion, and garlic until they turn golden, then add the puffer fish fillets and roasted pork oil. Add boiling water, Shaoxing wine, and bring to a boil. Simmer for 15 minutes over medium-