T/YMCA 003-2019 Active Group standards

T/YMCA 003-2019 Mutton Feast Cooking Skills

T/YMCA 003-2019

Publish Date: 2019-12-15 Implement Date: 2019-12-15 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 003-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2019-12-15

Implement Date: 2019-12-15

Scope

Scope: This standard specifies the terms and definitions, menu items, cold dishes, hot dishes, dim sum, and staple foods for the preparation of whole lamb feasts. This standard applies to the preparation of whole lamb feasts within the scope of Yangzhou City. Main technical content: This standard specifies the terms and definitions, menu items, cold dishes, hot dishes, dim sum, and staple foods for the preparation of whole lamb feasts. This standard applies to the preparation of whole lamb feasts within the scope of Yangzhou City. 3.1.1 Cold dishes Cold dish items include: a) Main dish: Marinated whole lamb head. b) Eight-course plate: Five-spice sliced lamb, crystal lamb, jade-green sliced stomach, fried lamb kidneys, cured lamb sausage, pearl-like lamb eyes, red-oil lamb ears, and honey-glazed lamb tails. c) Four seasonings: Red fermented bean curd, tower-shaped vegetables, tender ginger, and pickled green peas. Hot dish items include: a) Soup: Precious mushroom spinal cord (for each guest); b) Stir-fry dishes: Scallion-stirred lamb liver, marinated shredded lamb; c) Main dishes: Braised lamb with mandarin fish, whipped ball-shaped dishes, perilla lamb chops, fake leopard skin, angelica-braised hoof tendons, and lamb brain stewed with eggs. d) Seasonal vegetables: Two dishes. e) Soup: White-root hoof soup. Dim sum includes: Pan-fried lamb dumplings. Staple foods include: Lamb tripe noodles, lamb fried rice. Seasonal fruit platters: Fruit platters made according to the season.