T/GLCX 020-2024 Guilin Chili Sauce Crispy Fish Production Technical Specifications

Scope

Scope: This document defines the terms and definitions of Guilin pepper sauce crispy carp fish, and stipulates the requirements for raw materials, production processes, quality standards, production site requirements, and file records. This document applies to the production of Guilin pepper sauce crispy carp fish. Main Technical Content: 3.1 Guilin Pepper Sauce Crispy Carp Fish A dish featuring crispy carp fish as the main ingredient, with mung bean sprouts, sour chili peppers, and other ingredients. It is made with chili sauce, soybean paste, and rice wine, offering a rich flavor of sourness, spiciness, freshness, and fragrance. 4. Raw Material Requirements 4.1 Main Ingredients 4.1.1 Crispy carp fish should comply with GB 2733. 4.2 Auxiliary Ingredients 4.2.1 Mung bean sprouts should comply with GB 22556. 4.2.2 Scallions, garlic, cilantro, and red bird's-eye chili peppers should comply with GB 2762 and GB 2763. 4.2.3 Ginger should comply with GB/T

Development Information

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