T/TAFDPR 003-2017 Active Group standards

T/TAFDPR 003-2017 Tai'an cuisine, fried tofu dumplings

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 003-2017

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 dry-fried tofu balls in Tai'an cuisine. This standard applies to the production of dry-fried tofu balls in Tai'an cuisine. 2. Normative Reference Documents The following documents are essential for the application of this document. For dated reference documents, only the dated version applies to this document. For undated reference documents, 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 8885: Edible Corn Starch - GB 14881: National Food Safety Standard for General Hygiene Code for Food Production - GB/T 22293: Determination of Major Irritant Components in Ginger and Its Oil Resin by HPLC - GB/T 25879: Determination of Lysozyme in Egg White by Spectrophotometry - GB/Z 26577: Technical Specifications for Green Onion Production - GB/T 29589: Methods for Quarantine and Identification of Rot Bacteria in Coriander - SB 1534: Peanut Oil - SB/T 10296: Sweet Bean Sauce - SB/T 10416: Seasoning Wine 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Dry-fry A cooking method in which raw materials are marinated with seasonings, then coated with batter or sprinkled with flour before being fried in hot oil over high heat until cooked through.