T/TAFDPR 026-2018 Active Group standards

T/TAFDPR 026-2018 Tai'an cuisine, with a rich aroma of jujube, is known for its luxurious pork dish

Publish Date: 2018-01-20 Implement Date: 2018-01-20 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/TAFDPR 026-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2018-01-20

Implement Date: 2018-01-20

Scope

Main technical content: 1. Scope This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Tai'an Cuisine's Zhaoxiang Fugui Meat. This standard applies to the production of Tai'an Cuisine's Zhaoxiang Fugui Meat. 2. Normative reference documents The following documents are essential for the application of this document. For referenced documents with a specified date, only the version dated that day applies to this document. For referenced documents without a specified date, the latest version (including all amendment lists) applies to this document. - GB 2717-2003: Hygiene Standards for Soy Sauce - GB 2721-2015: National Food Safety Standard for Edible Salt - GB 5749-2006: Hygiene Standards for Domestic Drinking Water - NY/T 1759-2009: Pork Grade Specifications - GB/T 5835-2009: Dried Red Dates - GB/T 1445-2000: White Sugar - GB 14881-2013: National Food Safety Standard for Food Production General Hygiene Norms - GB/T 30383-2013: Ginger - GB/Z 26577: Technical Specifications for Green Onion Production - GB/T 1534-2003: Peanut Oil - SB/T 10416: Seasoning Wine 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Braising refers to a cooking method where preliminarily cooked raw materials are added with soup and seasonings, then boiled over high heat and simmered over medium heat until fully flavored, with the thickened soup or starch added to finish the dish. 4. Raw materials and requirements 4.1 Raw materials