T/YCZX 0016-2024 Active Group standards

T/YCZX 0016-2024 Ludai cuisine, a masterpiece of divine inspiration - Scallion-braised sea cucumber

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 0016-2024

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 requirements for the raw materials, cooking utensils, production process, plating, quality standards, and optimal serving time and temperature for the dish "Sudden Inspiration – Scallops with Green Onions" at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents The following documents are essential components of this document through normative references. Among them, the dated references apply only to the version corresponding to that date; the undated references apply to the latest version (including all amendments) of the document. - GB 18186-2000: Brewed Soy Sauce - GB/T 8233-2018: Sesame Oil - GB/T 8967-2007: Sodium Glutamate - GB/T 21999-2008: Oyster Sauce - GB/T 34267-2017: Production Management Standards for Edible Starch and Starch-Based Products - SB/T 10371-2003: Chicken Essence Seasoning 3. Terms and Definitions This document does not define any terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: 10 soaked scallops (about 500g). - Seasonings: 200g green onions, 3g star anise. - Sauces: 30g Weida Mei Premium Oyster Sauce, 60g Weida Mei Delicious Sauce, 10g Weida Mei Crystal Dark Soy Sauce, 20g 10-Year Flowered Rice Wine, 2g MSG, 3g chicken powder, 5g powdered sugar, 1g pepper powder, 5g Cui Brand Sesame Oil, 100g clear soup, 10g cornstarch, 100g thick onion oil. - Requirements: High-quality, fresh raw materials and ingredients should be selected. The raw materials must be clean and hygienic, free from contamination, and comply with standards such as GB/T 21999-2008, GB/T 18186-2000, GB/T 8967-2007, SB/T 10371-2003, GB/T 35883-2018, GB/T 8233-2018, GB/T 34267-2017, the "Supervision and Management Measures for Food Safety in Catering Services," and the "Hygiene Standards for Catering Industry and Collective Meal Delivery Units." 5. Cooking Utensils - Single-eye stove - Single-handled frying pan - Hand spoon