T/YMCA T/YZPX002-2018 Active Group standards

T/YMCA T/YZPX002-2018 Full lotus banquet production skills

Publish Date: 2018-07-03 Implement Date: 2018-07-24 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/YMCA T/YZPX002-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2018-07-03

Implement Date: 2018-07-24

Scope

Scope: It specifies the terms and definitions of the full lotus feast production skills, menu, cold dishes, hot dishes, snacks, staple foods, etc. This standard applies to the production of full lotus feasts within Yangzhou City; Main technical contents: This standard specifies the terms and definitions of the full lotus feast production skills, menu, cold dishes, hot dishes, snacks, staple foods, etc. The full lotus feast menu and cold dishes include: Drunken Fragrance Four Flavors, Smoked Fish with Lotus Petal, Golden Lotus Milk Duck, Clear Water Water Chestnut, Glutinous Rice with Fragrant Lotus, Crushed Golden Water Chestnut, Pickled Sophora, Three-Color Agate. The hot dishes include: a) Soups: Lotus Powder Eel Soup; b) Stir-fries: Stir-fried Three Delicacies, Lily with Lotus and Water Chestnut; c) Main dishes: Water Town Family Reunion, Lotus and Water Chestnut Mixed with Cereals Lion Head, Candied Hammered Lotus, Five-kernel Lotus Powder Ball, Pearl Shrimp and Crab Cake, Lotus Country Pudding, Lotus Leaf Steamed Chicken, Minced Lotus Cake, Fragrant Lotus Stewed Mandarin Fish. d) Seasonal vegetables: Two dishes. Snacks include: Lotus Paste Lotus Flower Pastry, Wild Chives Lotus Powder Dumplings. Staple foods: Lotus Fragrance Eight Treasure Rice. Seasonal fruit platters: Fruit platters made according to the season. Beverages: Lotus Root Juice, Lotus Leaf Tea