T/MZFSCX 004-2021 Cantonese cuisine, cooking process specifications for stewed Hang river fish with preserved lychees of Liuhuang County

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients: - One Hanjiang fish (about 800 grams) - 30 grams of olive powder 4.1.2 Seasonings: - 3 grams of MSG - 10 grams of ginger shreds - 6 grams of scallion shreds 4.2 Requirements 4.2.1 Use fresh ingredients 4.2.2 Raw materials, seasonings, and ingredients should comply with the provisions of GB 2733, GB 2762, GB 2763, GB 2714, GB/T 8967, and NY/T 1193 4.2.3 Processing water should comply with the provisions of GB 5749 5 Cooking utensils 5.1 Cooking tools: steamer, frying pan, and related tools 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Pre-processing: - Remove the fish's internal organs, kill and clean it - Remove the seeds from the olive powder and shred the flesh 6.2 Cooking: 6.2.1 Cut ginger and scallions into strips and place them in a dish as a base. Place the fish on top and sprinkle with the shredded olive powder. Steam in a steamer over boiling water for about 10 minutes 6.2.2 Serve the fish with heated peanut oil 7 Packaging 7.1 Packaging containers: oval plates or oval nesting plates 7.2 Packaging method: Serve the steamed fish directly 8 Quality requirements 8.1 Appearance: Skin gray and flesh white 8.2 Aroma: The olive aroma is clear without losing the original flavor 8.3 Taste: Fresh and sweet 8.4 Texture: The fish meat is tender and smooth

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