T/TAFDPR 011-2017 Specialty Food - Taishan Tofu Banquet

Scope

Main Technical Content: 1. Scope This standard specifies the terminology and definitions, dishes and requirements, raw materials, cooking utensils, production processes, and quality requirements for Tai Mountain Tofu Banquet dishes. This standard applies to the preparation of Tai Mountain Tofu Banquet dishes. 2. Normative References The following documents are essential for the application of this document. For documents with a specified date, only the version indicated on that date applies to this document. For documents without a specified date, the latest version (including all amendment sheets) applies to this document. - GB 1534: Peanut Oil - GB 5461: Edible Salt - GB 2733: Sanitary Standards for Fresh and Frozen Aquatic Products - GB 2707: Sanitary Standards for Fresh and Frozen Meat - GB 5749: Sanitary 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 Hygiene Standards for High-Quality Pork 3. Terminology and Definitions The following terms and definitions apply to this document. 3.1 Tai Mountain Tofu Banquet The Tai Mountain Tofu Banquet originated from the imperial sacrifices at Mount Tai in ancient times. It is made from high-quality soybeans processed with Mount Tai water, featuring a jade-white color, smooth texture, and tender yet intact flavor, earning it the title of "divine tofu." The banquet features diverse dishes that emphasize nutrition, culinary aesthetics, and cultural integration, serving as an important part of Tai Mountain's dining culture. 3.2 Steaming A cooking method where ingredients are steamed until cooked or tender and fully flavored. 3.3 Stir-frying A cooking technique involving heating oil with scallions and ginger, adding ingredients, and quickly stir-frying with minimal sauce. 3.4 Deep-frying A method of cooking cut and seasoned ingredients in large a

Development Information

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