T/YCZX 0010-2024 Active Group standards

T/YCZX 0010-2024 Shandong Cuisine: Carving a Hole in the Wall to Borrow Light -- Cherry Goose Liver

T/YCZX 0010-2024

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 0010-2024

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 for the dish "Zhao Bi Jie Guang – Cherry Goose Liver," cooking utensils, preparation process, plating, quality requirements, optimal consumption time and temperature. This document is applicable to the preparation of the dish "Zhao Bi Jie Guang – Cherry Goose Liver" at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents The content of the following documents is incorporated into this document as essential provisions through normative reference. Among them, the reference documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment lists) of the non-dated reference documents applies to this document. GB 10133-2014 Food Safety National Standard – Aquatic Seasonings 3. Terms and Definitions This document does not define any terms or definitions. 4. Raw Materials and Requirements **Raw Materials**: - Main ingredient: Goose liver (200g) - Ingredients: Oil-preserved cod (100g), shrimp paste (100g), 30 pieces of seaweed crisps, 15 pieces of sago crisps, and icing sugar coating - Seasonings: Milk (60ml), 4 pieces of fish gelatin sheets, and 450ml of beetroot juice **Requirements**: - Goose liver should be fresh and free from contamination, meeting the standards specified in GB 10133-2014 "Food Safety Supervision and Management Measures for Catering Services" and "Hygiene Standards for Catering Industry and Collective Meal Delivery Units". 5. Cooking Utensils - Blender - Universal steam oven - Food dryer - Juicer 6. Preparation Process - Cutting and cooking: Remove the goose liver soaked overnight, add milk, bake at 160°C, blend and filter. Melt the fish gelatin sheets and blend with the goose liver, then filter. Pour into molds and freeze to set. Heat and cool the beetroot juice, then add carrageenan and agar powder and heat to 80°C. Remove the fro