T/YCZX 0008-2024 Active Group standards

T/YCZX 0008-2024 Shandong Cuisine: Wealthy and Prosperous -- Plate-stuffed Fire Bread

T/YCZX 0008-2024

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 0008-2024

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, ripening methods, cooking utensils, production processes, plating, and quality requirements for the “Waichuan Wanjuan - Pan Rong Huo Shao” dish at Yantai Cultural Tourism Vocational College. 2. Normative References: The content of the following documents is incorporated into this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for those without a specified date, the latest version (including all amendment lists) applies. - GB/T 317-2018: White Sugar - GB 1886.245-2016: Food Safety National Standard - Food Additives - Compound Leavening Agents - GB/T 11761-2021: Sesame 3. Terms and Definitions: This document does not define any terms or definitions. 4. Raw Materials and Requirements: - Main Ingredients: 1000g flour, 100g milk, 2 eggs, 150g sugar. - Additives: 10g yeast, 50g butter, 20g honey. - Requirements: Raw materials must be within their shelf life and meet the standards specified in GB/T 317-2018, GB 1886.245-2016, GB/T 11761-2021, the "Measures for Food Safety Supervision and Management of Catering Services," and the "Hygiene Standards for Catering Businesses and Collective Catering Delivery Units." 5. Ripening Methods: Use steaming and baking to cook the food. 6. Cooking Utensils: - Oven: Use electric or gas ovens. - Steamer: Use electric or gas steamers. - Baking tray: Use iron or non-stick baking trays. - Utensils: Use measuring instruments that comply with national regulations. 7. Production Process: - Process flow: Mix all ingredients to form dough. - Shape the dough: Roll it into a long strip and twist it into a spiral shape. - Proofing: Place it in a proofing box at 32°C and 70% humidity for 30 minutes. - Steaming: Steam for 30 minutes after proofing. - Baking: Preheat the oven