T/YCZX 0009-2024 Active Group standards

T/YCZX 0009-2024 Shandong Cuisine, the Pride of Heaven - Three Delicacies Champion Dumplings

T/YCZX 0009-2024

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/YCZX 0009-2024

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, cooking methods, cooking utensils, production processes, plating, and quality requirements for the "Three Delicacies Champion Dumplings," a culinary delicacy from Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents The following documents are essential references for the production of the "Three Delicacies Champion Dumplings" at Yantai Culture and Tourism Vocational College. - Documents with a specified date apply only to the version corresponding to that date; - Documents without a specified date apply to the latest version (including all amendments) - GB/T 5461-2016: Edible Salt - GB/T 7652-2016: Star Anise - GB/T 8967-2007: Sodium Glutamate 3. Terms and Definitions This document does not define any specific terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: - 300g flour - 150g water - 100g purple sweet potato - Seasonings: - 300g pork - 100g sea cucumber slices - 100g chives - One rooster - Seasonings: salt, MSG, scallions, ginger, star anise, eggshells, seaweed, and cilantro as needed - Requirements: - Raw materials must be fresh and of high quality, free from contaminants, and comply with standards such as GB/T 5461-2016, GB/T 8967-2007, and GB/T 7652-2016. 5. Cooking Methods - Boiling and stewing to cook the food. 6. Cooking Utensils - Stew pot: Use electric or gas stoves. - Boiling pot: Use electric or gas stoves. - Baking tray: Use iron or non-stick trays. - Utensils: Use measuring instruments that comply with national regulations. 7. Production Process - Stew broth and mix the filling. - Wash and chop the rooster, add water, and stew with star anise and scallions to make broth. - Steam and mash the purple sweet potato, mix with flour and water to make purple dough, then add white dough. - Mince the pork, cut the sea cucumber