T/QLY 046-2022 Active Group standards

T/QLY 046-2022 Fashion Qian cuisine: Guanling Qingjiao fish 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 046-2022

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 main ingredients: - Fresh fish (Sesame Swordfish or Yellow Catfish): 2000 g. - Green chili peppers: 1000 g. - Tomatoes: 500 g. - Seasonings: - Fresh Sichuan pepper: 30 g, meeting the requirements of GB/T 30391. - Salt: 8 g, meeting the requirements of GB 2721. - MSG: 3 g, meeting the requirements of GB 2720. - Chicken essence: 5 g, meeting the requirements of SB/T 10371. - Pepper powder: 8 g, meeting the requirements of NY/T 455. - White sugar: 10 g, meeting the requirements of GB/T 317. - Wood ginger oil: 5 mL. - Fresh soup: 2 L. - Rendered lard: 250 mL, meeting the requirements of GB/T 8937. - Ginger slices: 30 g, meeting the requirements of GB/T 30383. - Garlic: 80 g, meeting the requirements of NY/T 744. - Scallion sections: 50 g, meeting the requirements of NY/T 744. - 10 portions of green chili pepper dipping sauce. - Processing water must meet the requirements of GB 5749. 5 Cooking equipment and tools: - Hotpot and related equipment. - Tools: cutting boards, knives, etc. 6 Production process: - Preliminary processing: slaughter and clean the fresh fish, then cut or chop them into pieces. - Green chili peppers and garlic are washed and drained, then mixed and chopped into minced chili peppers in a wooden barrel or concave plastic bucket using a knife or fork. - Tomatoes are washed and cut into crescent-shaped pieces. - Heat the wok over high heat, add rendered lard, sauté the tomato pieces with sugar until the oil turns slightly red and fragrant, then add the minced chili peppers and fresh Sichuan pepper for stir-frying. - Add fresh soup, salt, MSG, and chicken essence and bring to a boil. Cook the fish pieces until they are fully cooked, then transfer them to the hotpot. - Drizzle with wood ginger oil and sprinkle with scallion sections. Serve with dipping sauce and seasonal vegetables. 7 Packaging and serving: - Hotpot and dipping sauce bowl