T/TAFDPR 010-2017 Taian cuisine and Mount Tai sweet soup are Chinese dishes originating from Shandong province. Their unique flavors and ingredients make them popular in the local cuisine

Scope

Main technical content: 1. Scope This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Taishan Sweet Mousse in Tai'an Cuisine. This standard applies to the production of Taishan Sweet Mousse in Tai'an Cuisine. 2. Normative reference documents The following documents are essential for the application of this document. For dated reference documents, only the version dated on the specified date applies to this document. For undated reference documents, the latest version (including all amendment lists) applies to this document. - GB 2721: National Food Safety Standard for Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB/T 7900: White Pepper - GB 14881: National Food Safety Standard for General Hygiene Code for Food Production - GB/T 15691: General Technical Conditions for Spices and Seasonings - GB/T 19048: Geographical Indication Product - Longkou Vermicelli - GB/T 22293: Ginger and Its Oleoresin - Determination of Major Irritant Components by HPLC - GB/Z 26577: Technical Specifications for Green Onion Production - SB 1534: Peanut Oil 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Taishan Sweet Mousse Taishan Sweet Mousse is carefully made from Taishan water and various raw materials through multiple processes, with a salty and smooth taste. It is used in the production of Taishan Sweet Mousse in Tai'an Cuisine.

Development Information

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