T/JCCY 03-2022 Ningde Big yellow croaker cooking craft specification, fermented liquor big yellow croaker

Scope

Scope: This document specifies the cooking process standards for large yellow fish in Ningde City, including the preparation and requirements for large yellow fish with wine lees (green and red wine lees in Mindong area), the production process, serving containers, quality requirements, and consumption recommendations; it is applicable to the cooking and processing of large yellow fish with wine lees in Ningde City. Main technical content: 3. Terminology and definitions: This section defines the terminology and definitions of steamed large yellow fish. 4. Preparation requirements: This section mainly stipulates the quality requirements for main ingredients, auxiliary ingredients, and seasonings. 5. Production process: This section mainly stipulates the process flow of steamed large yellow fish, the pre-processing of raw fish, and other production process requirements. 6. Serving containers: This section makes corresponding provisions for serving containers. 7. Quality requirements: This section stipulates the sensory and hygiene requirements for dishes. 8. Consumption recommendations: This section makes corresponding provisions for consumption time and temperature requirements.

Development Information

Related Standards