T/QLY 016-2021 Active Group standards

T/QLY 016-2021 Traditional Qian cuisine and cooking techniques for Zaila fish

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 016-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Freshwater aquaculture and its products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients: - Carp (1 fish, 800 g–1000 g). 4.2 Seasonings 4.2.1 Fermented chili peppers (200 g). 4.2.2 Salt (1 g), which must comply with GB 2721. 4.2.3 White sugar (3 g), which must comply with GB/T 1445 4.2.4 Soy sauce (2 ml), which must comply with GB/T 18186. 4.2.5 Aged vinegar (2 ml), which must comply with SB/T 10303. 4.2.6 Cooking wine (6 ml), which must comply with SB/T 10416. 4.2.7 Water starch (10 g). 4.2.8 Fresh soup (300 ml). 4.3 Seasoning Ingredients 4.3.1 Ginger powder (5 g), which must comply with GB/T 30383. 4.3.2 Ginger slices (10 g), which must comply with GB/T 30383. 4.3.3 Garlic cloves (8 g), which must comply with NY/T 744. 4.3.4 Scallion sections (15 g), which must comply with NY/T 744. 4.3.5 Scallion flowers (15 g), which must comply with NY/T 744. 4.4 Processing Water The processing water must comply with GB 5749 5 Cooking Equipment and Tools 5.1 Equipment: - Stir-fry pan and related equipment. -52 Tools: - Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Slaughter and clean the carp. Use a diagonal incision to make a cross-shaped pattern on both sides of the fish. 6.1.2 Rub the whole fish with salt, cooking wine, ginger slices, and scallion sections for 10 minutes. 6.2 Processing 6.2.1 Heat the wok over high heat and add 900 ml of oil (actual consumption 50 ml). When the oil reaches 70% heat, fry the fish until it sets and turns golden brown. Remove and drain the oil. 6.2.2 Heat 30 ml of oil in the wok, add ginger powder and garlic cloves, and stir-fry until fragrant. Add fresh soup and the fried fish. Add salt, soy sauce, white sugar, and aged vinegar in that order. Simmer over low heat for 10 minutes until the flavors are well-absorbed. 6.2.3 Use chopsticks to hold the fish head and place it in a plate. Sprinkle the sauce over the fish and thicken it with starch water.