T/TAFDPR 004-2017 Tai'an cuisine, Pine Mushroom Chicken of Mount Tai

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 Tai'an Cuisine's Tai Mountain Pine and Herb Chicken. This standard applies to the preparation of Tai Mountain Pine and Herb Chicken in Tai'an Cuisine. 2. Normative References The following documents are essential for the application of this document. For referenced documents with a specified date, only the version dated on that date applies to this document. For referenced documents without a specified date, the latest version (including all amendments) applies to this document. GB 2721 National Food Safety Standard for Edible Salt GB 2717 Hygiene Standard for Soy Sauce GB 5749 Hygiene Standard for Domestic Drinking Water GB 14881 National Food Safety Standard for General Hygiene Practices in Food Production GB/Z 26577 Technical Specifications for the Production of Green Onions GB 22293 Determination of Major Irritant Components in Ginger and Its Oil Resin by HPLC GB 14881 National Food Safety Standard for General Hygiene Practices in Food Production SB 1534 Peanut Oil SB/T 10416 Seasoning Wine 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Stewing A cooking method in which raw materials, after being stir-fried or blanched, are placed in a wok or ceramic pot and cooked with soup and seasonings over low heat until they are soft, tender, and well-cooked.

Development Information

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