T/YCZX 0012-2024 Active Group standards

T/YCZX 0012-2024 Shandong Cuisine, Cow Horn Hanging Book - Warm Salad with Three Delicacies

T/YCZX 0012-2024

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 0012-2024

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 for the "Niu Jiao Hang Shu - Wen Bian San Bao" dish, as well as cooking utensils, preparation methods, plating, quality requirements, optimal consumption time and temperature. This document applies to the preparation of the "Niu Jiao Hang Shu - Wen Bian San Bao" dish at Yantai Cultural Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is an integral part of this document through normative reference. 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 amendments) applies. - GB 18186-2000: Brewed Soy Sauce - GB 31644-2018: Food Safety National Standard - Compound Seasoning - GB/T 317-2018: White Sugar - GB/T 5461-2016: Edible Salt - GB/T 7652-2016: Star Anise - GB/T 8967-2007: Sodium Glutamate - GB/T 30381-2013: Cinnamon - GB/T 30391-2013: Sichuan Pepper - GB/T 19618-2004: Licorice - GB/T 22300-2008: Cloves 3. Terms and Definitions: This document does not define any specific terms or definitions. 4. Raw Materials and Requirements: - Main ingredients: 250g beef tendon, 250g pork stomach, 250g beef tongue. - Garnishes: 80g cucumber, 40g carrot, 200g onion, 20g cilantro, 15g Thai chili pepper, 100g celery, 200g tomato. - Seasonings: 15g scallion, 10g ginger, 25g salt, 200g dark soy sauce, 100g cooking wine, 80g sugar, 20g MSG, 5g star anise, 5g cloves, 5g cinnamon, 2g bay leaves, 3g licorice, 3g star anise. - Requirements: High-quality and fresh main and garnish ingredients should be selected. Raw materials must be clean and hygienic, free from contamination, and comply with standards such as GB 18186-2000, GB 31644-2018, GB/T 317-2018, GB/T 5461-2016, GB/T 7652-2016, GB/T 8967-2007, GB/T 30381-2013, GB/T 30391-2013, GB/T 19618-2004, GB/T 22300-2008, the "Food Safet