T/QLY 012-2021 Active Group standards

T/QLY 012-2021 Traditional Qian cuisine: Red sour soup fish cooking technique specification

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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/QLY 012-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Freshwater aquaculture and its products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Scope: This document specifies the technical specifications for the cooking of traditional Qian cuisine, Red Sauce Fish, including raw materials and quantities, cooking equipment and utensils, production process, plating, sensory requirements, and optimal consumption time and temperature. This document is applicable to the processing and cooking of traditional Qian cuisine, Red Sauce Fish, and is used as a teaching and training material for culinary education. Main technical content: 4. Raw materials and requirements 4.1 Main ingredients 4.1.1 White Sauce Soup 3000 ml. 4.1.2 Yangtuan Fish 2000 g. 4.1.3 Tomatoes 150 g. 4.1.4 Bean Sprouts 50 g. 4.1.5 Green Capsicum 20 g. 4. Seasonings 4.2.1 Red Sauce Sauce 1000 ml. 4.2.2 Zhongjing Seeds 10 g. (Should comply with GB/T 30391 requirements.) 4.2.3 Fresh Sichuan Pepper 10 g. (Should comply with GB/T 2721 requirements.) 4.2.4 Salt 10 g. (Should comply with GB 2721 requirements.) 4.2.5 Chicken Essence 8 g. (Should comply with SB/T 10371 requirements.) 4.2.6 MSG 4 g. (Should comply with GB 2720 requirements.) 4.2.7 Lard 20 ml. (Should comply with GB/T 8937 requirements.) 4. Garnishes 4.3.1 Fish Fillet 3 g. 4.3.2 Acid Sauce Fish Chili Dip per person. (Should comply with T/QLY 002 requirements.) 5. Cooking equipment and tools 5.1 Equipment: Hotpot and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production process 6.1 Preliminary processing 6.1.1 Slaughter and clean Yangtuan Fish, and cut it into pieces on the back. 6.1.2 Wash tomatoes and cut them into large round slices or tear them into pieces; wash green capsicum and cut it into 5 cm-long sections. 6.1.3 Rinse bean sprouts and put them in the hotpot as a base. 6.2 Processing: In the hotpot, add bean sprouts, white sauce, and mix well with red sauce, Zhongjing seeds, fresh Sichuan pepper, salt, MSG, chicken essence, and lard. Add Yangtuan Fish, tomato slices, and green capsicum sections, sprinkle with fish fillet, and boil it. Serve with the hotpot an