T/QLY 017-2021 Active Group standards

T/QLY 017-2021 Traditional Qian cuisine: Prescriptions for cooking techniques of Crunchy Fish with Fermented Pepper Sauce

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 017-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Freshwater aquaculture and its products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Grass carp (1 fish, 800–1000 g). 4.1.2 2 eggs. 4.1.3 30 g flour. 4.1.4 150 g dry starch. 4.1.5 Pure sweet potato flour can replace eggs, flour, and dry starch, but the difficulty level is high. 4.2 Seasonings 4.2.1 Chili peppers (100 g). 4.2.2 Salt (3 g), which must comply with GB 2721. 4.2.3 White sugar (11 g), which must comply with GB/T 317. 4.2.4 Soy sauce (15 mL), which must comply with GB/T 18186. 4.2.5 Cooking wine (10 mL), which must comply with SB/T 10416. 4.2.6 Water starch (10 g). 4.2.7 Ginger and scallion juice (50 g). 4.2.8 Fresh soup (150 mL). 4.3 Ingredients 4.3.1 Ginger powder (8 g), which must comply with GB/T 30383 for ginger. 4.3.2 Garlic powder (10 g), which must comply with NY/T 744. 4.3.3 Scallions (10 g), which must comply with NY/T 744. 4.4 Processing water must comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Frying pan and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preparation 6.1.1 Slaughter and clean the grass carp, then use a slanted knife to make deep incisions on both sides of the fish back to the fish bones, and use a flat knife to follow the fish bone lines to cut connected slices, with 6–7 incisions per slice. 6.1.2 Marinate the whole fish with salt, cooking wine, and ginger and scallion juice for 8 minutes to enhance the flavor. 6.1.3 Mix the full egg batter with eggs, flour, dry starch, and salt. 6.2 Processing 6.2.1 Heat the wok over high heat and add 1,500 mL of oil (actual consumption 80 mL). When the oil reaches 60% heat, dip the fish tail in the full egg batter and put the fish head into the oil first. While lifting the fish, drizzle oil to connect the slices. Fry until the fish solidifies, then remove and drain the oil. Continue to heat the oil to 80% heat and fry the solidified fish until golden and crispy. Remove and drain