GB 2757-1981
Replaced
T/CZSPTXH 149-2021
Active
Group standards
T/CZSPTXH 149-2021 The cooking process specifications for chefs' fans and eggs
T/CZSPTXH 149-2021 The cooking process specifications for chefs' fans and eggs
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 149-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2021-04-10
Implement Date:
2021-04-10
Scope
Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, and packaging for the cooking process of vermicelli with eggs in Chaoshan cuisine, as well as quality requirements. This document is applicable to the preparation of Chaoshan cuisine - vermicelli with eggs. Main technical content: Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: dried vermicelli 40g, eggs 2 pieces, soaked mushrooms 2 pieces, pork belly 25g, scallions 5g. 4.1.2 Seasonings: fish sauce 5mL, MSG 2g, sesame oil 1mL, salt 15g, clear soup 200mL. 4.2 Requirements The dried vermicelli should be soaked in cold water until fully hydrated (do not cut it into pieces and maintain its long strip shape). 5 Cooking utensils 5.1 Cooking tools: wok and related tools. 5.2 Utensils: cutting board, knives, soup bowls, and spoons. 6 Production processes 6.1 Knife work T/CZSPTXH 149—20212
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced