T/YCZX 0025-2024 Active Group standards

T/YCZX 0025-2024 Shandong Cuisine "Fish Leaping Over the Dragon Gate" -- Sweet and Sour Yellow Croaker Fish

T/YCZX 0025-2024

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 0025-2024

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 terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time and temperature for "Fish Leaping Over the Dragon Gate - Sweet and Sour Yellow Croaker" at Yantai Culture and Tourism Vocational College. It applies to the production of this dish in the school's "Ruyu Longmen - Sweet and Sour Yellow Croaker" cuisine. 2. Normative References The following documents are essential references for this document through normative citation. For dated references, only the version corresponding to that date applies; for undated references, the latest version (including all amendments) applies. - GB/T 317: White Sugar - GB 1355: Wheat Flour - GB/T 1534: Peanut Oil - GB/2719: National Food Safety Standard - Vinegar - GB/2733: National Food Safety Standard - Fresh and Frozen Animal Aquatic Products - GB/T 5461: Edible Salt - GB/T8885: Edible Corn Starch - NY/T956: Tomato Sauce 3. Terms and Definitions This document does not define any specific terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: A fresh yellow croaker (about 750g to 800g). - Seasonings: Green peas (50g), minced scallions and ginger (5g each), and minced garlic (10g). - Seasonings: White sugar (150g), rice vinegar (100g), tomato sauce (150g), salt (5g), flour (50g), starch (150g), and peanut oil (1000g). - Requirements: The yellow croaker must be fresh. All raw materials must be clean and free from contamination, meeting the standards of GB/T 2733, GB/T 317, GB/T 2719, NY/T956, GB/T 5461, GB/T 34267, GB/T 1534, and GB/T8885. 5. Cooking Utensils - Stove: Preferably a dual-fuel cooking stove (gas/oil) or an electromagnetic cooking stove. - Cookware: Use a frying pan or double-eared wok. - Measuring tools: Use compliant national-standard measuring instruments. 6. Production Process - Filleting: Remo