T/TAFDPR 017-2017 Taishan Folk Breakfast Preparation Standards

Scope

Main Technical Content: 1. Scope: This standard specifies the terms and definitions, dishes and requirements, raw materials, cooking utensils, production processes, and quality requirements for Tai Mountain folk breakfast. It applies to the preparation of Tai Mountain folk breakfast. 2. Normative Reference Documents: The following documents are essential for the application of this document. For those referenced documents with specified dates, only the version indicated in the date applies to this document. For those without specified dates, the latest version (including all amendment lists) applies to this document. - GB 1534: Peanut Oil - GB 5461: Edible Salt - GB 2733: Hygiene Standards for Fresh and Frozen Aquatic Products - GB 2707: Hygiene Standards for Fresh and Frozen Meat - GB 5749: Sanitary Standards for Drinking Water - GB/T8885: Edible Corn Starch - GB/T8967: Sodium Glutamate (MSG) - NY/T1193: Ginger - NY/T5001: Pesticide-Free Foods: Onions and Garlic - DB31/T253.2: Safety and Hygiene Standards for High-Quality Pork 3. Terms and Definitions: The following terms and definitions apply to this document. 3.1 Tai Mountain Folk Breakfast: Based on the unique and traditional ingredients of the surrounding areas and both banks of the Wen River in Tai Mountain, this breakfast explores and combines the local folk diet culture to develop a series of folk breakfast dishes. 3.2 Boiling: A method of cooking ingredients in a large amount of soup or water. First, bring it to a boil over high heat, then simmer until the ingredients are cooked through. 3.3 Frying: A cooking method using a small amount of oil to heat and cook ingredients until they are cooked through. 3.4 Deep-frying: A technique of placing cut and seasoned ingredients into a large amount of oil to cook until they are cooked through. 3.5 Thickening sauce: A method of adding a prepared sauce to dishes near completion to thicken the soup or pouring the cooked sauce over c

Development Information

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