T/YLXCYXH 1-2023 Active Group standards

T/YLXCYXH 1-2023 Jiaqi cuisine in Yilong, a new style of cuisine

Publish Date: 2022-11-17 Implement Date: 2023-01-01 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/YLXCYXH 1-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-17

Implement Date: 2023-01-01

Scope

Main Technical Content: 5. Production Requirements 5.1 Raw Material Requirements 5.1.1 The selected food raw materials shall meet the following conditions: — Easily accessible; — Primarily based on local specialties or major produce, with high-quality produce from other regions as supplementary; — Compliant with the dietary habits of the Yilong Hakka people. 5.1.2 Raw materials, auxiliary materials, seasonings, etc. shall be clean and hygienic, and comply with the requirements of GB 2760, GB 2761, GB 2762, GB 2763, and relevant food safety management regulations. 5.2 Processing Requirements 5.2.1 Dish naming should aim to inherit Hakka culture and reflect Hakka stories. Through the dish names, diners should be able to understand the main ingredients, cooking methods, and plating styles of the dishes. 5.2.2 New-style Yilong Hakka dishes should adopt traditional cooking methods such as steaming, stewing, roasting, and mixing. While maintaining the distinctive flavor of Hakka cuisine, modern processing methods can be appropriately introduced. Emphasis should be placed on highlighting the original flavor and local culinary characteristics. The specific production processes of the dishes are described in Appendix B. 6. Quality Requirements 6.1 Sensory Requirements The sensory requirements shall comply with Table 1. Table 1 Sensory Requirements Item Requirement Color A natural, fresh, harmonious, and vivid color that gives diners a pleasant and comfortable aesthetic experience. Smell A fragrant aroma characteristic of the food itself, without any odor of spoilage or other unsuitable scents. Flavor A complex flavor of freshness, saltiness, sourness, sweetness, and other flavors that meet the general public's taste requirements. Texture Crispy, tender, smooth, soft, crunchy, sticky, elastic, chewy, or adhesive textures. 6.2 Safety Requirements The finished dishes shall comply with the requirements of GB 2760, GB 2761, G