T/SGCX 005-2022 Active

Scope: This document specifies the terms and definitions, raw material and auxiliary 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 cooking of Nanxiong fermented tofu. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Main and auxiliary materials: - White yam: 500 grams, which shall comply with the relevant provisions of DB43/T 177–2003. - 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, which shall comply with the relevant provisions of NY/T 1267–2007. - Fried big earth fish crumbs: 10 grams, which shall comply with the relevant provisions of GB 10136–2015. - Cured duck intestine: 50 grams, which shall comply with the relevant provisions of GB 2707. - Water chestnut (or water caltrops): 50 grams, which shall comply with the relevant provisions of NY/T 1080–2006. - Green onion: 10 grams, which shall comply with the relevant provisions of NY/T 744–2020. - Seasoning: - Refined 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 sha