T/YCZX 0024-2024 Active Group standards

T/YCZX 0024-2024 Shandong Cuisine: A Scholar with Five Talents - Sea Squirt Fried Rice

T/YCZX 0024-2024

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 0024-2024

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: Shufu Wuchae-Sea Squid Fried Rice 1 Scope This document specifies the raw materials and requirements, cooking utensils, preparation process, plating, quality requirements, optimal consumption time and temperature for Shufu Wuchae-Sea Squid Fried Rice of Shandong Cuisine. It applies to the preparation of this dish at Yantai Cultural Tourism Vocational College. 2 Normative References The following documents are essential provisions of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest versions (including all amendment lists) of the unspecified date referenced documents apply to this document. - GB 10133-2014: National Food Safety Standard for Aquatic Seasonings - GB 18186-2000: Brewed Soy Sauce - GB 31644-2018: National Food Safety Standard for Compound Seasonings (Cooking Wine) - GB/T 1354-2018: Rice - GB/T 1534-2017: Peanut Oil - GB/T 8233-2018: Sesame Oil - GB/T 34267-2017: Production Management Code for Edible Starch and Starch-Based Products - GB/T 21999-2008: Oyster Sauce - SB/T 10371-2003: Chicken Essence Seasoning 3 Terms and Definitions This document does not define any terms or definitions. 4 Raw Materials and Requirements - Main Ingredients: Live Dongxingban Fish 1000g, netted sea squid skin 200g. - Seasonings: Thai fragrant rice 50g, millet 5g, japonica rice 5g, purple rice 5g, fresh corn kernels 10g, minced pork 50g, chopped chives 50g, greens 200g. - Sauces: Light soy sauce 3g, oyster sauce 3g, cooking wine 2g, abalone sauce 3g, chicken essence 3g, sesame oil 2g, cornstarch 10g, chopped scallions and ginger 5g, peanut oil 50g, steamed fish sauce 50g. - Requirements: High-quality main and seasoning ingredients should be selected. Raw materials must be clean and free from contamination, and comply with standards such as GB/T 1354-2018, GB/T 11766-2008, GB/T 18186-2000, GB/T 2199