T/YCXCYHYXH T/YCCY 003-2021 Active Group standards

T/YCXCYHYXH T/YCCY 003-2021 The production specifications for the twelve utensils of Yangcheng's vegetarian banquet

Publish Date: 2021-03-20 Implement Date: 2021-05-31 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/YCXCYHYXH T/YCCY 003-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: General machinery and equipment

ICS Name: Food processing

Publish Date: 2021-03-20

Implement Date: 2021-05-31

Scope

Main Technical Content: 1) Cut the tofu into small pieces about 1 cm long, and chop the scallions into green onion flakes. Cut the red peppers into small pieces. 2) Blanch the tofu, then rinse it under cold water. Add seasonings, scallion flakes, and red pepper flakes to the tofu, mix well, and arrange on a plate. 5.1.2 White Jade Fairy 5.1.2.1 Ingredients: - Main ingredient: White radish (150 g) - Sub-ingredients: Starch (200 g), black sesame seeds (3 g), red chili peppers (2 g), scallions (5 g), and garlic (5 g) - Seasonings: Salt (5 g), chicken powder (6 g), scallion oil (8 g), and sesame oil (5 g) 5.1.2.2 Preparation method: 1) Wash and peel the white radish, then cut it into shreds and rinse several times. Drain and squeeze out the excess water. 2) Add scallion oil, white sesame seeds, and seasonings to the drained radish shreds, mix well, and arrange on a plate. 3) Steam the prepared radish shreds for 3-5 minutes. 4) Fluff up the steamed radish shreds, add scallion flakes, garlic, and red chili peppers, then sprinkle with sesame seeds and mix well before serving. 5.1.3 Cold-Stir Fried Mountain Vegetables 5.1.3.1 Ingredients: - Main ingredient: Wild vegetables (200 g) - Sub-ingredients: Red chili pepper shreds (2 g), sesame salt (10 g), and garlic puree (5 g) - Seasonings: Salt (3 g), chicken powder (6 g), MSG (6 g), scallion oil (15 g), and sesame oil (5 g) 5.1.3.2 Preparation method: 1) Wash and blanch the wild vegetables, then drain and cut into small pieces. 2) Add garlic puree, white sesame seeds, and seasonings to the prepared vegetables, mix well, and arrange on a plate. 3) Place the sliced red chili peppers on top for decoration. 5.1.4 Sauerkraut and Soybeans 5.1.4.1 Ingredients: - Main ingredient: Farmhouse sauerkraut (300 g) and soybeans (50 g) - Sub-ingredients: Scallions (10 g), ginger (5 g), Sichuan peppercorns (5 g), and dried chili peppers (10 g) - Seasonings: Salt (3 g), chicken powder (3 g), a