T/SGCX 005-2024 Active

Scope: This document specifies the terminology and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, optimal consumption time, and knowledge expansion for the cooking process of Nanxiong fermented tofu. This document is applicable to the preparation of Nanxiong fermented tofu. Main technical content: 4. Raw material requirements 4.1 Main and auxiliary materials: - White yam taro: 500 grams, which shall comply with the relevant provisions of NY/T 1049-2023. - Nanxiong tofu: 250 grams, which shall comply with the relevant provisions of GB/T 22106-2008. - Pork lard: 50 grams, which shall comply with the relevant provisions of GB 2707. - Wet fungus: 50 grams, which shall comply with the relevant provisions of GB/T 38581-2020. - Wet shrimp paste: 25 grams, which shall comply with the relevant provisions of SC/T 3204-2021. - Radish (or winter bamboo shoots): 100 grams (or 50 grams of winter bamboo shoots), which shall comply with the relevant provisions of NY/T 1267-2007. - Fried Daidi fish crumbs: 10 grams, which shall comply with the relevant provisions of GB 10136-2015. - Cured duck sausage: 50 grams, which shall comply with the relevant provisions of GB 2730-2015. - Water chestnut: 50 grams, which shall comply with the relevant provisions of NY/T 1080-2006. - Scallion: 10 grams, which shall comply with the relevant provisions of NY/T 744-2020. - Seasoning: - Fine salt: 2 grams, which shall comply with the relevant provisions of T/JSQA008-2020. - MSG: 5 grams, which shall comply with the relevant provisions of GB 2720. - White sugar: 3 grams, which shall comply with the relevant provisions of GB/T 317-2018. - Oyster sauce: 5 grams, which shall comply with the relevant provisions of GB/T 21999-2008 and GB/T 12456-2021. - Light soy sauce: 5 grams, which shall comply with the relevant provisions of GB 2717-2018. - Rice wine: 10 grams, which shall comply with the relevant provisions of T/JSJLXH001-2