T/YCZX 0026-2024 Active Group standards

T/YCZX 0026-2024 Lushan cuisine, fragrance of orchids and orchids -- Lan Gui nourishing soup

Publish Date: 2024-12-21 Implement Date: 2024-12-30 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/YCZX 0026-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2024-12-21

Implement Date: 2024-12-30

Scope

Main Technical Content: 1. Scope: This document specifies the raw materials, preparation methods, cooking utensils, and quality requirements for the "Lan Zhi Piao Xiang - Lan Gui Zi Bu Tang" soup of Shandong Cuisine. It is applicable to the production of this soup at Yantai Cultural Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is an integral part of this document through normative references. Among them, the dated documents apply only to the version corresponding to that date; the undated documents apply to the latest version (including all amendments) of these documents. - GB/T 5461-2016: Edible Salt - GB/T 8967-2007: Sodium Glutamate - GB/T 317-2018: White Sugar 3. Terms and Definitions: This document does not define any terms or definitions. 4. Raw Materials and Requirements: - Main Ingredients: 300g of Feilong Bird. - Accessories: 250g of fresh lingzhi mushrooms, 50g of truffle, 250g of orchids, 400g of chicken feet, 600g of pork lean meat, 15g of cordyceps, 50g of Jinhua ham, 350g of old hen, 250g of dragon bone, 4g of Duzhong. - Seasonings: 30g of salt, 30g of white wine, 30g of flavor powder, 15g of white sugar, 5000g of purified water. - Requirements: High-quality and fresh raw materials and ingredients should be selected. The raw materials must be clean and hygienic, free from contamination, and comply with standards such as GB/T 5461-2016, GB/T 8967-2007, GB/T 317-2018, the "Supervision and Management Measures for Food Safety in Catering Services," and the "Hygiene Standards for Catering Industry and Collective Meal Delivery Units." 5. Cooking Utensils: Stove, double-ear wok, sand pot, spatula, and sieve. 6. Cooking Process: - Cutting and processing: Trim the fat and tendons from the lean meat and cut it into 4cm×5cm pieces. Remove the claws and large bones from the large chicken feet, and cut the dragon bone into 5cm×4cm pieces. Cut the old hen into 7cm×5cm