T/QLY 059-2022 Active Group standards

T/QLY 059-2022 New trend of Qian cuisine - Specification for cooking technique of Tán zi yú

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 059-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements: - Fresh fish (2,000 g). - 50 g of celery segments. - 500 g of peanut spicy sauce. - 250 g of wild Sichuan pepper sauce. - 15 g of Sichuan pepper, which must comply with GB/T 30391. - 3 g of salt, which must comply with GB 2721. - 1 g of MSG, which must comply with GB 2720. - 3 g of chicken bouillon, which must comply with SB/T 10371. - 5 g of white sugar, which must comply with GB/T 317. - 15 mL of soy sauce, which must comply with GB/T 18186. - 30 mL of cooking wine, which must comply with SB/T 10416. - 2,500 mL of fresh soup. - Garnishes: - 30 g of ginger shreds, which must comply with GB/T 30383. - 30 g of garlic shreds, which must comply with GH/T 1194. - 25 g of garlic chives. - Processing water must comply with GB 5749. 5 Cooking equipment and tools: - Stir-fry wok and related equipment. - Utensils: cutting boards, knives, etc. 6 Production process: - Preparation: Slaughter the fresh fish, remove scales, gut and wash; score cross patterns on both sides of the fish, season with salt and marinate for 10 minutes. - Cooking: Heat the wok over high heat, add cooked rapeseed oil and fry the carp until the skin becomes wrinkled and the color turns golden and crispy. Drain the oil and transfer the fish to a fish-shaped pot. - Heat the remaining oil in the wok, stir-fry ginger shreds, garlic shreds and Sichuan pepper, then add wild Sichuan pepper sauce and peanut spicy sauce to release their aroma. - Pour in fresh soup, add salt, MSG and chicken bouillon, and bring to a boil. - Pour the sauce over the fish in the pot and place it on a charcoal fire to simmer for 15 minutes. - Sprinkle with celery segments and garlic chives and serve immediately. 7 Packaging: - Fish-shaped pot. - Method: Place the dish in a plate and drizzle with the prepared sauce. 8 Sensory requirements: - Color: The soup should have a reddish luster and the packaging