T/GDXNCX 002-2020 Hakka Cuisine: Xingning Tofu Cooking Process Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Xingning fermented tofu, a specialty of Hakka cuisine. This standard applies to the preparation of Xingning fermented tofu, a Hakka cuisine specialty. Main technical content: 2. Normative references: The following documents are essential for the application of this document. For dated references, only the version dated on that date applies to this document. For undated references, the latest version (including all amendment sheets) applies to this document. - GB/T 1534: Peanut oil - GB 2707: National Food Safety Standard - Fresh (Frozen) Livestock and Poultry Products - GB 2721: National Food Safety Standard - Edible Salt - GB 2733: National Food Safety Standard - Fresh and Frozen Aquatic Animal Products - GB 2762: National Food Safety Standard - Contaminants Limits in Food - GB 2763: National Food Safety Standard - Maximum Residue Limits of Pesticides in Food - GB 5749: Sanitary Standards for Drinking Water - GB 2702: Food Safety National Standard (MSG) - GB 1886.19: National Food Safety Standard - Food Additives (Red Yeast Rice) - GB/T 22106: Non-fermented Soy Products - T/GDMZCX001: Terminology 3. Terminology and definitions: The terms and definitions defined in T/GDMZCX001 apply to this standard. 4. Raw materials and requirements: 4.1 Raw materials and main ingredients: - 12 pieces of local brine tofu (cut into two pieces each, with a length of 45mm, a width of 35mm, and a height of 20mm) - 150g of pork belly - 100g of crucian carp meat (optional) - 5g of scallion white - Seasonings: 8g of refined salt, 3g of MSG, 5g of red yeast rice - Garnishes: 5g of scallion 4.2 Requirements: - Main ingredients, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB 2720, and GB 1886.19. -

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