T/YCZX 0020-2024 Active Group standards

T/YCZX 0020-2024 Shandong Cuisine: The Golden Fish Maw with Osmanthus Flavor

T/YCZX 0020-2024

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 0020-2024

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 utensils, preparation process, plating, quality requirements, optimal consumption time and temperature for the "Chan Gong Zhe Gui" - Osmanthus Shark Fin dish. This document is applicable to the preparation of the "Chan Gong Zhe Gui" - Osmanthus Shark Fin dish at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is incorporated into this document through normative reference. Among them, the referenced documents with a specified date are applicable to this document only for the corresponding version on that date; for the referenced documents without a specified date, the latest version (including all amendment sheets) is applicable to this document. - GB/T 5461-2016: Edible Salt - GB/T 8967-2007: Sodium Glutamate 3. Terms and Definitions: This document does not define any terms or definitions. 4. Raw Materials and Requirements: - Main Ingredients: 250g shark fin, 150g egg yolk, 100g cai cai (Chinese vegetable). - Seasonings: 10g cilantro, 15g Jinhua ham, 250g greens. - Seasonings: 2g salt, 2g MSG, 100g clear soup. - Requirements: High-quality and fresh main and seasoning ingredients should be selected. The raw materials should be clean and hygienic, free from contamination, and comply with standards such as GB/T 5461-2016, GB/T 8967-2007, the "Measures for Food Safety Supervision and Management of Catering Services", and the "Hygiene Standards for Catering Industry and Collective Catering Distribution Units". 5. Cooking Utensils: Stove, double-eared wok, spatula, sieve, chopsticks. 6. Preparation Process: - Cut scallions into 2cm sections and ginger into small leaf-like pieces, and set aside for use. - Add clear soup to the wok and boil the shark fin. Blanch the cai cai and set aside. - Whisk the egg yolk with salt, then add oil to the wok and hea