T/TAFDPR 006-2017 Active Group standards

T/TAFDPR 006-2017 Tai'an cuisine and milk soup with red-colored fish

Publish Date: 2017-10-21 Implement Date: 2017-10-21 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/TAFDPR 006-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2017-10-21

Implement Date: 2017-10-21

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 Milk Soup Red Gills. This standard applies to the preparation of Tai'an Cuisine Milk Soup Red Gills. 2. Normative reference documents The following documents are essential for the application of this document. For referenced documents with a specified date, only the version of 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 5749: Sanitary Standards for Drinking Water - GB/T 7900: White Pepper - GB/T 8967: Sodium Glutamate (MSG) - GB 14881: National Food Safety Standard for General Hygiene Standards for Food Production - GB/T 22293: Ginger and Its Oleoresin - Determination of Major Irritant Components by HPLC - SB/T 10303: Quality Standard for Aged Vinegar - SB/T 10416: Seasoning Wine - Q/KTX 0001: S-2009: Edible Chicken Fat 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Blanching A cooking method where fresh, tender, and finely sliced small ingredients are quickly boiled in boiling soup to achieve the desired texture.