T/GDMZCX 013-2019 Songkou Fish Powder Cooking Process Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Songkou Fish Powder, a Hakka dish. This standard applies to the preparation of Songkou Fish Powder, a Hakka dish. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 400 grams of rice noodles, 250 grams of silver carp. 4.1.2 Seasonings: 5 grams of refined salt, 3 grams of MSG, 5 grams of pepper powder, 20 grams of fermented rice wine, and appropriate amounts of peanut oil. 4.1.3 Seasoning ingredients: 10 grams of minced garlic, 15 grams of minced ginger, and 5 grams of chopped scallions. 4. Requirements 4.2.1 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB/T 1534, GB 2713, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 7900, GB/T 8967, GB/T 18186, and NY/T 1193. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Fresh silver carp produced in Meijiang River, Songkou Town, Meixian District, shall be selected. 5. Cooking utensils 5.1 Cooking utensils: frying pans and related tools. 5.2 Utensils: cutting boards, knives, etc. 6. Production process 6.1 Knife work: Soak the rice noodles in boiling water, then rinse them with cold water and drain them. Chop the fresh silver carp with bones into a paste. 6.2 Cooking: Heat the wok, stir-fry the silver carp paste until fragrant, add fermented rice wine, minced ginger, and minced garlic to stir-fry until fragrant. Add seasonings and rice noodles and stir-fry continuously to fully blend the rice noodles with the silver carp paste and release a rich aroma. When the rice noodles are cooked but not burnt, sprinkle with scallions and mix well. 7. Packaging 7.1 Packaging containers: oval or round plates. 7.2 Packaging method: Place the cooked fish powder in the plate and it is ready to be served. 8. Quality

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