GB 2757-1981
Replaced
T/CZSPTXH 041-2018
Active
Group standards
T/CZSPTXH 041-2018 Chaozhou cuisine color silk lobster cooking craft specification
T/CZSPTXH 041-2018 Chaozhou cuisine color silk lobster cooking craft specification
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 041-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2018-09-15
Implement Date:
2018-09-15
Scope
Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plate arrangement, sensory requirements, and optimal consumption time for the cooking process of Chaozhou Cuisine's "Cai Si Lobster". This standard is applicable to the preparation of Chaozhou Cuisine's "Cai Si Lobster". Main technical content: 7.1 Clean and wash the lobster, add ginger and scallions, and steam it in a steamer over high heat for about 20 minutes until it's cooked through. Remove the shell, head, tail, and legs, and cut the lobster into pieces for plating. 7.2 Tear the lobster meat into thick shreds and arrange them on the plate, with coriander placed around the edges of the plate.
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