T/TAFDPR 016-2017 Active Group standards

T/TAFDPR 016-2017 The standard production specifications for the exquisite dishes of Taishan's folk filial piety banquet

Publish Date: 2017-10-21 Implement Date: 2017-10-21 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 016-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2017-10-21

Implement Date: 2017-10-21

Scope

Main Technical Content: Scope: This standard specifies the terminology and definitions of dishes for the Tai Mountain Folk Filial Piety Banquet, as well as the requirements for dishes, raw materials, cooking utensils, production processes, and quality standards. This standard applies to the preparation of high-quality dishes for the Tai Mountain Folk Filial Piety Banquet. 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 on the date applies to this document. For those not specified, the latest version (including all amendment sheets) applies. - 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: Hygiene Standards for Drinking Water - GB/T8885: Edible Corn Starch - GB/T8967: Sodium Glutamate (MSG) - NY/T1193: Ginger - NY/T5001: Pesticide-Free Onions and Garlic - DB31/T253.2: Safety and Quality Standards for Pork 3 Terminology and Definitions: The following terms and definitions apply to this document. 3.1 Tai Mountain Folk Filial Piety Banquet 3.2 Steaming: A cooking method where ingredients are cooked or braised until tender by heating with steam after seasoning. 3.3 Frying: A method of cooking cut and seasoned ingredients, either with or without batter, in a large amount of oil. 3.4 Braising: A cooking method where processed ingredients are stir-fried, deep-fried, or boiled, then seasoned with sauce and cooked over low heat until tender and well-flavored. 3.5 Boiling: A method of cooking ingredients in a large amount of soup or water, first boiling them over high heat and then simmering them until tender. 3.6 Pan-frying: A cooking method where ingredients are cooked in a small amount of oil over low heat until cooked through. 3.7 Stir-frying: A cooking method wh