GB 2757-1981
Replaced
T/GDMZCX 008-2019
Active
Group standards
T/GDMZCX 008-2019 Hakka Cuisine: Cooking Specifications for Hakka Roast Duck
T/GDMZCX 008-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/GDMZCX 008-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Food Composite
Publish Date:
2019-10-30
Implement Date:
2019-11-30
Scope
Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking process of Hakka cuisine - Hakka Roast Duck. This standard applies to the preparation of Hakka cuisine - Hakka Roast Duck. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 One whole duck (about 750 grams). 4.1.2 Seasonings: 8 grams of refined salt, 3 grams of MSG, 10 grams of white sugar, 5 grams of light soy sauce, 3 grams of dark soy sauce, 20 grams of Shaoxing wine, and 3 grams each of Sichuan pepper, star anise, dried tangerine peel, and sand ginger. 4.1.3 Garnishes: 20 grams each of ginger slices and scallions. 4.2 Requirements 4.2.1 Select fresh local ducks. 4.2.2 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 317, GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T
Development Information
Related Standards
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