T/YCZX 0013-2024 Active Group standards

T/YCZX 0013-2024 Lu's cuisine, Wei Bian San Jue - crystal fresh shrimp

Publish Date: 2024-12-21 Implement Date: 2024-12-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YCZX 0013-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2024-12-21

Implement Date: 2024-12-30

Scope

Main Technical Content: 1. Scope: This document specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time and temperature for the “We Bian San Jie” – Crystal Shrimp dish at Yantai Culture and Tourism Vocational College. 2. Normative References: The content of the following documents is incorporated into this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for unspecified date documents, the latest version (including all amendments) applies. - GB/T 5461-2016: Edible Salt - GB/T 8967-2007: Sodium Glutamate - GB/T 31644-2018: Food Safety National Standard – Compound Seasonings - GB/T 30391-2013: Sichuan Pepper - GB/T 7652-2016: Star Anise 3. Terms and Definitions: This document does not define any specific terms or definitions. 4. Raw Materials and Requirements: - Main Ingredients: 500g beef tendons. - Garnishes: 500g clear soup, 500g shrimp, 100g peas, 30g scallions and ginger. - Seasonings: 8g salt, 5g MSG, 20g cooking wine, 10g Sichuan pepper, 5g star anise, 5g bay leaves, 30g each of scallions and ginger, 500g clear soup. - Requirements: High-quality, fresh main and garnish ingredients should be selected. Raw materials must be clean and hygienic, free from contamination, and comply with standards such as GB/T 5461-2016, GB/T