T/YCZX 0021-2024 Active Group standards

T/YCZX 0021-2024 Shandong Cuisine: Excellence in Cooking Competition -- Bear Paw Cooking Competition

T/YCZX 0021-2024

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 0021-2024

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 for the dish "Gold Listed - Bear Paw", cooking utensils, production process, plating, quality requirements, optimal consumption time and temperature. This document is applicable to the preparation of the dish "Gold Listed - Bear Paw" at Yantai Cultural Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is an essential part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the unspecified date referenced documents apply to the latest version (including all amendment lists). - GB 10133-2014: National Food Safety Standard for Aquatic Seasonings - GB 18186-2000: Brewed Soy Sauce - GB/T 7652-2016: Star Anise - GB/T 8233-2018: Sesame Oil - GB/T 8967-2007: Sodium Glutamate - GB/T 21999-2008: Oyster Sauce - GB/T 34267-2017: Production Management Code for Edible Starch and Starch Products - GB/T 35883-2018: Rock Sugar - SB/T 10371-2003: Chicken Essence Seasoning 3. Terms and Definitions: This document does not define any terms or definitions. 4. Raw Materials and Requirements: - Main ingredients: Sauce beef tendons (200g), sauce pork feet (300g), sauce camel tendons (200g), and marinated pork skins (300g). - Accessories: Chinese cabbage hearts (10 pieces). - Seasonings: Scallion sections (100g), garlic cloves (20g), ginger slices (20g), star anise (3g), Master Meat Oyster Sauce (20g), abalone sauce (10g), Master Meat Ultimate Seasoning Sauce (10g), Master Meat Rock Sugar Dark Soy Sauce (10g), XO wine (20g), MSG (2g), chicken powder (3g), powdered rock sugar (5g), pepper powder (1g), clear soup (200g), cornstarch (10g), thick onion oil (10g), and Cui Brand Sesame Oil (5g). - Requirements: High-quality and fresh main and accessory ingredients should be selected. The raw materials mus