Fried stinky dry
Sand ditch fish round
This newspaper (reporter Wang Yiqing correspondent Zhang Heng) fried stinky dried and shagou big fish round, one is a street snack familiar to Taizhou citizens, and the other is a special flavor of the ancient town of Shagou. Recently, the production techniques of these two delicacies have a unified local standard, which has been implemented since this month.
The website of the Municipal Market Supervision and Administration Bureau recently issued an announcement: According to Article 13 of the Standardization Law of the People's Republic of China, the Taizhou Municipal Market Supervision and Administration Bureau approved the release of the "Xinghua Shagou Big Fish Round Production Technique" (db3212/t 1015-2020) and the "Taizhou Fried Stinky Dry Production Technique" (db3212/t 1016-2020) Taizhou Local Standards, which will be implemented on July 1, 2020.
Taizhou fried stinky dry, streets and alleys, everywhere. The small square stinky dry, fried in oil until golden brown, strung with bamboo skewers, and drizzled with water peppers made with garlic, the smelly and fragrant wonderful taste is enough to make people salivate. Whether it is in the popular banquet of fashion dishes or on the banquet of exquisite cuisine, you can sometimes see the figure of fried and smelly dry, and it is quite popular with the public.
Fang Peili, vice president and secretary general of the Municipal Cooking and Catering Industry Association, said: "In order to effectively ensure the unique quality of Taizhou fried stinky dry, maintain and enhance the popularity of Taizhou fried stinky dry, standardize the production process and facilitate inheritance and promotion, and guide the standardization and large-scale development of the snack industry, we have specially formulated the "Taizhou fried stink dry production technology" standard. ”
The standard stipulates the terms and definitions of Taizhou fried and smelly dry production technology, the main ingredients and auxiliary materials, the production procedures and processes, and the requirements of the finished product. For example, the production of stinky dry raw materials needs to go through steps such as clear water to remove fishiness, soaking in stinky brine, cutting into pieces and forming, and stinky brine must use stinky amaranth brine. When frying in the frying pan, there should also be a process of initial frying and heavy oil frying twice. Taizhou fried stinky dry that meets the standards, the shape should be a small golden yellow square, crisp outside the food and soft inside, smelly spicy and fragrant, with endless aftertaste.
Xinghua Shagou Big Fish Circle is a traditional fish dish product made of grass carp produced by Shagou River Lake as the main raw material, with corresponding auxiliary materials, and processed according to specific production procedures. The shape of the fish round whiskers is round and full, and the locals in Shagou jokingly call the fish round "fish lump". Shagou big fish balls are made of pure fish meat, do not add pig fat, the appearance is milky white or bud yellow, the inside meat color is snow white, eat tender and refreshing, oily but not greasy, unique flavor, is the best dish in the banquet.
Nowadays, the production technology of Shagou big fish balls has been included in the list of intangible cultural heritage protection in Taizhou, and some Shagou entrepreneurs have also brought the unique skills of making fish balls to all directions, and the advertising banners of "Shagou Big Fish Circles" frequently appear in the vegetable markets of Taizhou, Yangzhou, Su Xichang and even Shanghai. The small fish ball has broadened the employment channels of many people, and also allowed more urban people to taste this traditional specialty of the water town.
In order to further enhance the brand awareness of Shagou big fish rounds, inherit the food culture of Taizhou, standardize and promote the production of Shagou big fish balls, and promote their development towards industrialization and scale, the local standards of "Xinghua Shagou Big Fish Circle Production Techniques" released this time stipulate the facilities and raw material requirements, production processes and processes, and finished product requirements for the production of Xinghua Shagou big fish balls.
For example, when making fish balls, it is stipulated that it must go through several steps such as seasoning and stirring, shaking and beating, standing and loosening, oil into the pot, and slow raising. In terms of finished products, 1000 grams of net fish meat can be made into about 55 fish rounds, and a single fish round weighs about 30 grams and has a standard diameter of about 4.5 cm. The appearance is rounded, the size is symmetrical, the stomata are visible in the profile, it is milky white or bud yellow (varies depending on the vegetable oil used), the smooth oil is bright, and the taste is salty, fresh and tender, and elastic.
It is reported that these two local standards are drafted by the Municipal Culinary and Catering Industry Association, of which Fang Peili, Yan Jishan, and Liu Jingui are the main drafters of the local standards for fried stinky drying, and Fang Peili, Yan Jishan, and Ou Linhong are the main drafters of the local standards for the big fish circle in Xinghua Shagou. After repeated discussions by the Municipal Culinary and Catering Industry Association and related experts and relevant enterprises, after repeated practice and demonstration, it was carefully drafted and compiled, and then submitted to the Municipal Market Supervision and Administration Bureau for review and approval.
In addition, the two local standards of "Taizhou Dry Mix Noodle Production Technology" and "Xinghua Banqiao Banquet Production Technology Specification", which are undertaken and drafted by the Municipal Cooking and Catering Industry Association, will also be approved in the near future.
It is reported that in recent years, the Municipal Culinary Catering Industry Association has led the drafting of 10 local standards for famous snacks in Taizhou. "The compilation of local standards is to effectively ensure the quality of Taizhou famous snacks and maintain the good reputation of Taizhou famous snacks." Standardizing the production process is not only conducive to the inheritance and promotion and the improvement of product quality, but also conducive to the unification of the industry, but also conducive to the promotion of Taizhou food culture brand, and further promote the development of Taizhou catering and tourism. Fang Peili said.