T/TAFDPR 007-2017 Active Group standards

T/TAFDPR 007-2017 Tai'an cuisine, Tai Chi tofu soup

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 007-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food Composite

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 Tai'an Cuisine's Taiji Tofu Soup. This standard applies to the production of Tai'an Cuisine's Taiji Tofu Soup. 2. Normative references The following documents are essential for the application of this document. For referenced documents with a specified date, only the version with the specified date applies to this document. For referenced documents without a specified date, the latest version (including all amendment lists) applies to this document. - GB 2721: Hygienic Standards for Edible Salt - GB 5749: Hygienic Standards for Domestic Drinking Water - GB/T 8885: Edible Corn Starch - GB 14881: National Food Safety Standard - General Hygiene Code for Food Production - SB/T 10416: Seasoning Wine - SB/T 10371: Chicken Essence Seasoning 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Soft-stir-fry A cooking method in which tender or steamed raw materials are coated with a prepared starch sauce and served as a dish.

Development Information

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