T/BJSCYHYXH 001-2019 Active Group standards

T/BJSCYHYXH 001-2019 Red-braised river fish cooking technique specification

Publish Date: 2019-09-23 Implement Date: 2019-10-01 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/BJSCYHYXH 001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2019-09-23

Implement Date: 2019-10-01

Scope

Scope: This standard specifies the terms and definitions of braised puffer fish, raw and auxiliary materials and requirements, cooking utensils, production processes, plate shaping, eating methods, and quality requirements. Main technical content: 3.1 Braised puffer fish is made from the dark-patterned oriental puffer fish and is a dish prepared in a kitchen stove. This dish features characteristics such as brownish-red color, tender meat, sweet taste, and rich aroma. 4. Raw and auxiliary materials and requirements 4.1 Raw and auxiliary materials 4.1.1 Main material: Ice-fresh dark-patterned oriental puffer fish, 250--300g 4.1.2 Ingredients: Chrysanthemum 5g, wolfberry 1g 4.1.3 Seasonings: Scallion 10g, ginger 5g, garlic 5g, raw soybean oil 35g, yellow wine 15g, dark soy sauce 2g, light soy sauce 10g, oyster sauce 5g, salt as needed, steamed fish sauce 2g, rock sugar 1g, chicken powder 1g, and 1000g of purified water. 4.2 Requirements 4.2.1 Dark-patterned oriental puffer fish (ice-fresh): GB/T 27520-2011 Dark-patterned oriental puffer fish 4.2.2 Scallion: NY/T 744-2012 Green Food - Scallion and Garlic Vegetables 4.2.3 Ginger: NY/T 744-2012 Green Food - Scallion and Garlic Vegetables 4.2.4 Garlic: NY/T 744-2012 Green Food - Scallion and Garlic Vegetables 4.2.5 Raw soybean oil: GB/T 1535-2017 Soybean Oil 4.2.6 Yellow wine: GB/T 13662-2018 Yellow Wine 4.2.7 Dark soy sauce: GB/T 1826-2000 Brewed Soy Sauce 4.2.8 Light soy sauce: GB/T 1826-2000 Brewed Soy Sauce 4.2.9 Oyster sauce: GB/T 21999-2008 Oyster Sauce 4.2.10 Salt: GB 5461-2000 Edible Salt 4.2.11 Steamed fish sauce: GB/T 1826-2000 Brewed Soy Sauce 4.2.12 Rock sugar: GB/T 35883-2018 Rock Sugar 4.2.13 Chicken powder: GB 2760-2014 Chicken Powder 4.2.14 Purified water: GB 17324-2003 Bottled Purified Water 5. Utensils and environment 5.1 Production environment: A dedicated production table that meets the requirements for fine processing areas specified in the "Code of Practice for Food Safety in Catering Services".