T/TAFDPR 005-2017 Tai'an cuisine and Taishan Tiger Head Chicken

Scope

Main Technical Content: 1. Scope This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Taishan Tiger Head Chicken in Tai'an Cuisine. This standard applies to the production of Taishan Tiger Head Chicken in Tai'an Cuisine. 2. Normative References The following documents are essential for the application of this document. For any referenced documents with a date, only the version dated on that date applies to this document. For any referenced documents without a date, the latest version (including all amendment lists) applies to this document. - GB 2717: Hygienic Standards for Soy Sauce - GB 2721: National Food Safety Standard for Edible Salt - GB 5749: Hygienic Standards for Domestic Drinking Water - GB/T 7900: White Pepper - GB/T 8885: Edible Corn Starch - GB 14881: National Food Safety Standard: General Hygiene Code for Food Production - GB/T 22293: Ginger and Its Oleoresin: Determination of Major Irritant Components by HPLC - GB/T 25879: Determination of Lysozyme in Egg White by Spectrophotometry - GB/Z 26577: Technical Specifications for the Production of Green Onions - SB 1534: Peanut Oil - SB/T 10416: Seasoning Wine - SB/T 10303: Quality Standards for Aged Vinegar 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Steaming A cooking method in which raw materials that have been cut, seasoned, and plated are cooked and flavored using steam as the heat transfer medium.

Development Information

Related Standards