T/YCZX 0022-2024 Active Group standards

T/YCZX 0022-2024 Ludishuikuxingdoudou -- Chrysanthemum Abalone

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 0022-2024

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 and requirements, cooking utensils, production process, plating, quality standards, optimal consumption time and temperature for the "Jasmine Abalone" dish of the Lu Cuisine Cuisine Master Competition at Yantai Culture and Tourism Vocational College. It applies to the production of "Jasmine Abalone" at the college. 2. Normative Reference Documents The following documents are essential references for this document through normative citation. For dated references, only the version corresponding to that date applies; for undated references, the latest version (including all amendments) applies. - GB/T 34267-2017: Production Management Standards for Edible Starch and Starch Products - GB/T 18672-2014: Wolfberry - GB/T 5461-2016: Edible Salt - SB/T 10371-2003: Chicken Essence Seasoning 3. Terms and Definitions This document does not define any specific terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: 10 live abalone (about 800g). - Accessory Ingredients: 1000g live clams, 300g egg white, 300g spinach juice, 100g starch, 2g red wolfberry. - Seasonings: 5g salt, 5g chicken essence. - Requirements: Use high-quality, fresh main and accessory ingredients. Raw materials must be clean and free from contamination, meeting standards such as GB/T 34267-2017, GB/T 18672-2014, GB/T 5461-2016, SB/T 10371-2003, the "Supervision and Management Measures for Food Safety in Catering Services" and the "Hygiene Standards for Catering Industry and Collective Catering Delivery Units". 5. Cooking Utensils - Gas stove, wok, sieve, spatula, cutting board, kitchen knife, serving plate, stainless steel pot, shark fin bowl, etc. 6. Production Process 6.1.1 Blanch the fresh spinach, cool it, and process it in a blender. Filter out the green paste and reserve it for later use. 6.1.2 Clean and fillet the abalone, then carve it into a chrysanthemum shape with a c