T/MMXC 02-2023 Active Group standards

T/MMXC 02-2023 Gaoliang Cai: Electrical City Fish Fry and Oyster Fry Cooking Standards

T/MMXC 02-2023

Publish Date: 2023-12-29 Implement Date: 2023-12-31 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/MMXC 02-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-29

Implement Date: 2023-12-31

Scope

Scope: This document specifies the terms and definitions, main and auxiliary material requirements, cooking utensils, production processes, and quality requirements for the deep-fried fish and oyster dishes of Diancheng Town in Gaoliang County. This document is applicable to the processing and cooking of Diancheng fish and oyster dishes in the Gaoliang County cuisine series. Main technical content: Diancheng fish and oyster dishes are a specialty of Diancheng Town, featuring fresh mass fish or oyster meat coated with raw and cooked rice paste and deep-fried until golden and crispy on the outside and tender and juicy on the inside. 4. Main and auxiliary material requirements 4.1 Main materials 4.1.1 Mass fish (150g), which shall comply with the requirements of GB 2733. 4.1.2 Small oysters (150g), which shall comply with the requirements of GB 2733. 4.2 Auxiliary materials 4.2.1 Glutinous rice flour (300g). 4.2.2 Lettuce (200g), which shall comply with the requirements of GB 2763. 4.2.3 Scallions (20g), which shall comply with the requirements of GB 2763. T/MMXC 02-2023 4.3 Seasonings Peanut oil (1500g), which shall comply with the requirements of GB/T 1534. 5. Cooking utensils Stove, frying pan, cutting board, knives, and iron pot. 6. Production process 6.1 Wash and drain the mass fish and small oysters, and set aside. Cut the mass fish into 50g-sized fish fillets and make a vertical incision in the middle of each fillet. 6.2 Pour the rice flour into a bowl, add boiling water, stir slightly, then add appropriate amounts of cold water, and finally add scallions to mix into a paste that is neither too thick nor too thin. 6.3 Pour peanut oil into the wok and heat until it boils. Coat the fish fillets and small oysters with the rice paste, placing half of them in the oil and generally sticking them to the sides of the wok. Using a spatula, pour the hot oil from the wok onto the uncoated portions. After XX seconds, push all of them in