T/YCZX 0005-2024 Active Group standards

T/YCZX 0005-2024 Shandong Cuisine Noodles and Buns Everyone Is Happy--Smile Widely

T/YCZX 0005-2024

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 0005-2024

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 raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the "All Are Happy - Open Mouth Laugh" noodle dish of Shandong Cuisine. This document is applicable to the production of this dish at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is an integral part of this document through normative reference. Among them, the reference documents with a specified date are applicable to this document only for the version corresponding to that date; the reference documents without a specified date are applicable to this document with their latest version (including all amendment lists). - GB 317: White Sugar - GB 1355: Wheat Flour - GB/T 1534: Peanut Oil - GB 1886.245: Food Safety National Standard - Food Additives - Compound Leavening Agents - GB 2748: Fresh Egg Hygiene Standards - GB/T 11761: Sesame - GB 14881: Food Safety National Standard - General Hygiene Standards for Food Production 3. Terms and Definitions: This document does not define any terms or definitions. 4. Raw Materials and Requirements: - Main ingredients: 200g flour, 2 eggs, 40g peanut oil, 50g sugar. - Additives: 2g baking powder, appropriate amount of sesame seeds. - Requirements: Raw materials must be selected within their shelf life and meet the requirements of GB 317, GB 1355, GB/T 1534, GB 1886.245, GB 2748, and GB/T 11761. 5. Cooking Utensils: - Stoves: Gas stoves or induction stoves are recommended. - Cookware: Double-flowered wok, single-handle wok. - Measuring instruments: Comply with national regulations. 6. Production Process: - Mix the flour, eggs, peanut oil, sugar, and baking powder until a smooth dough. - Knead the dough for 15 minutes without adding water. - After 10 minutes of resting, roll the dough into a long strip, cut into small piece