T/CZSPTXH 196-2022 Active Group standards

T/CZSPTXH 196-2022, Specifications for the Cooking Process of Chaoshan Cuisine's Minglu Bamboo Tube Fish

T/CZSPTXH 196-2022

Publish Date: 2022-05-12 Implement Date: 2022-05-12 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/CZSPTXH 196-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-12

Implement Date: 2022-05-12

Scope

Scope: This document specifies the raw materials and requirements, cooking utensils, production process, serving methods, quality requirements, and optimal consumption time for the cooking process of Chaozhou Ming Lu bamboo tube fish dishes. This document is applicable to the preparation of Chaozhou Ming Lu bamboo tube fish dishes. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: One cleaned grass carp (about 1,250g). 4.1.2 Auxiliary ingredients: 250g of pork net fat, 15g of ginger slices, 15g of scallions, 25g of coriander, and one 50cm-long fresh bamboo segment. 4.1.3 Seasonings: 2.5g of salt, 10mL of sesame oil, 5g of MSG, 1g of pepper powder, 25mL of Shaoxing wine, and 25mL of soy sauce. 4.1.4 Sauce dish: 2 dishes of orange oil. 4.2 Requirements 4.2.1 Bamboo: Preferably select new bamboo with a diameter of about 8cm and each segment being about 50cm long, which has a fresh taste, high moisture content, and is not easy to burn. 4.2.2 Take a section of bamboo, about 50cm long, cut it vertically in half from the middle, remove the middle partition, and wash it for use. 5 Cooking utensils 5.1 Stove: It is recommended to use a charcoal stove. 5.2 Cooking utensils: Select fresh bamboo segments. T/CZSPTXH 196-202226 6. Production process 6.1 Preparation work 6.1.1 Wash the grass carp and dry it. Make two incisions (about 2cm deep) on each side of the fish and set aside for use. 6.1.2 Wash and pound the ginger, scallions, and coriander. Add MSG, salt, pepper powder, soy sauce, sesame oil, and Shaoxing wine to the fish. Evenly apply the seasoning mixture to the fish and marinate it for 20 minutes to allow it to absorb the flavors. 6.1.3 After removing the marinated fish, stuff the marinating ingredients into the fish belly and spread the pork net fat to wrap the fish evenly. 6.1.4 Place the wrapped fish in a bamboo tube, close the bamboo tube lid, and tie the bamboo tube with wire. 6.2 Cooking: Use a charcoal st