T/HZPRXH 001-2020 Huozhou Sweet and Sour Fish Production Standards

Scope

Scope: This document specifies the main equipment and tools, raw materials and auxiliary materials required for the production of Huozhou Sweet and Sour Fish, as well as its sensory characteristics and production process. This document is applicable to the production of Huozhou Sweet and Sour Fish. Main technical content: 1. Processing of main ingredients: - One carp, with the scales scraped off, the gills and internal organs removed after gutting, and the fish tail cut off. - Place the fish head facing forward, make seven cuts on the left side and eight cuts on the right side using the Peony knife technique. - Rinse the fish with water and dry it with a towel. - Add scallions, ginger slices, salt, cooking wine, and soy sauce to the fish and mix well. Marinate for 20 minutes. 2. Processing of batter and sweet and sour sauce: - For the first frying of the batter: - Dilute the starch with 50g of water, add two eggs, flour, and salt, and mix into a batter. - Coat the marinated fish with a layer of dry starch first, then dip it into the prepared batter to ensure that every part of the fish is evenly coated. - Heat the cooking oil in a wok to around 140℃ (60% heat). - Hold the head with the left hand and the tail with the right hand, and place the fish into the oil for frying. Use a colander and spoon to bend the fish into a crescent shape and fry until it turns golden brown and solidifies. 3. Sweet and sour sauce: - Add base oil to the wok and stir in sugar until it melts. - Add aged vinegar and stir until the vinegar aroma is released. - Add water and salt and thicken with cornstarch. - Add scallions and stir-fry them with 100g of hot oil until the oil coats the sauce evenly. 4. Finishing and pouring the sweet and sour sauce: - Deep-fry the previously fried fish a second time. - Use a colander and spoon to bend the fish into a crescent shape again and solidify it. - Fry

Development Information

Related Standards