GB 2757-1981
Replaced
T/GDMZCX 026-2019
Active
Group standards
T/GDMZCX 026-2019 Gua Fa Yan Jia Ji Cuisine Craft Specification
T/GDMZCX 026-2019 Gua Fa Yan Jia Ji Cuisine Craft Specification
Price:
$ 20.00
Basic Information
Standard Code:
T/GDMZCX 026-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2019-10-30
Implement Date:
2019-11-30
Scope
Scope: This standard specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Guofa Salt-Baked Chicken in Hakka Cuisine. This standard applies to the preparation of Guofa Salt-Baked Chicken in Hakka Cuisine. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: One whole chicken (about 1200 grams), 2500 grams of raw coarse sea salt, and 4 sheets of gauze paper. 4.1.2 Seasonings: 10 grams of refined salt, 10 grams of MSG, 15 grams of dark soy sauce, 20 grams of Shaoxing wine, 1 star anise (about 2 grams), 3 grams of sand ginger powder, 50 grams of sesame oil, and 100 grams of peanut oil. 4.1.3 Garnishes: 5 grams of ginger slices, 20 grams of cleaned coriander leaves, and 15 grams of scallion strips. 4.2 Requirements 4.2.1 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced