T/YCZX 0014-2024 Active Group standards

T/YCZX 0014-2024 Shandong Cuisine Moon-chasing Night Reading -- Double Fresh Sauce Dish

T/YCZX 0014-2024

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 0014-2024

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 standards, optimal consumption time, and temperature for the dish "Chase the Moon Night Reading - Liaoji Double Fresh" at Yantai Cultural Tourism Vocational College. 2. Normative Reference Documents The content of the following documents is an integral part of this document through normative reference. Among them, the referenced documents with a specified date only apply to the version corresponding to that date; the latest version (including all amendments) of the unspecified documents applies to this document. - GB/T 30381-2013: Cinnamon - GB/T 7652-2016: Star anise - GB 14884-2016: National Food Safety Standards: Preserved Fruits - GB/T 35883-2018: Rock Sugar 3. Terminology and Definitions This document does not define any terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: - 250g fresh scallops - 400g basil shrimp - Seasonings: - Fruits: cucumber 20g, carrot 20g - Seasonings: Guoyuelongshan Huajiao Liquor 100g, osmanthus 5g, white atractylodes 3g, white coptis chinensis 3g, cinnamon 3g, star anise 5g, plum 20g, rock sugar 20g, scallions and ginger 30g each - Requirements: - Basil shrimp should be fresh and free from contamination, meeting the standards of GB/T 30381-2013, GB/T 7652-2016, GB 14884-2016, and GB/T 35883-2018. - Cooking utensils should be clean and hygienic. 5. Cooking Utensils 6. Production Process - Cut scallions into crescent shapes and peel and slice ginger for later use. - Blanch and cook the scallops and basil shrimp, then peel and set aside the basil shrimp. - Heat oil in a wok, add osmanthus, white atractylodes, white coptis chinensis, cinnamon, and star anise to stir-fry until fragrant. Add Huajiao Liquor, rock sugar, plum, and a little clear soup to boil, then remove and set aside the sauce. - After the scal