GB 2757-1981
Replaced
T/GDMZCX 018-2019
Active
Group standards
T/GDMZCX 018-2019 Mi Fan Rou cooking process specification
T/GDMZCX 018-2019 Mi Fan Rou cooking process specification
Price:
$ 20.00
Basic Information
Standard Code:
T/GDMZCX 018-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2019-10-30
Implement Date:
2019-11-30
Scope
Scope: This standard specifies the terminology and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka-style pork rice noodles. This standard applies to the preparation of Hakka-style pork rice noodles. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 300 grams of pork belly, 40 grams of rice. 4.1.2 Seasonings: 5 grams of refined salt, 2 grams of MSG, 2 grams of white sugar, 5 grams of light soy sauce, 1 gram of dark soy sauce, 1 gram of pepper powder, 5 grams of Sichuan pepper, 1 piece of star anise (about 5 grams), 10 grams of Hakka rice wine, and 5 grams of sesame oil. 4.1.3 Garnish: 5 grams of scallions. 4.2 Requirements 4.2.1 Raw materials, seasonings, and garnishes shall comply with the provisions of GB/T 317, GB/T 1354, GB 2707, GB 2721, GB 2762, GB 2763, GB/T
Development Information
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