T/TAFDPR 030-2018 Tai'an cuisine and Taishan sesame candies

Scope

Main technical content: 1. Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Taishan Mass Zao in Tai'an Cuisine. This standard applies to the production of Taishan Mass Zao in Tai'an Cuisine. 2. Normative references: The following documents are essential for the application of this document. For referenced documents with a specified date, only the version on that date applies to this document. For referenced documents without a specified date, the latest version (including all amendments) applies to this document. - GB 5749-2006: Sanitary Standards for Drinking Water - GB/T 1534-2003: Peanut Oil - GB/T 1445-2000: White Granulated Sugar - NY/T 1509-2017: Green Food - Sesame and Its Products - SB/T 10638-2011: Fresh Eggs and Fresh Duck Eggs Classification - GB 1886.245-2016: National Food Safety Standard - Compound Leavening Agents for Food Additives - GB 14881-2013: National Food Safety Standard - General Hygiene Code for Food Production 3. Terms and definitions: The following terms and definitions apply to this document. 3.1 "Xing": Refers to the process of allowing the kneaded dough to rest for a period of time before further processing, making the dough more elastic, soft, and smooth. 3.2 "Rubbing strips": Refers to the process of stretching and kneading the dough to form a round strip with uniform thickness. 3.3 "Down dosing": Refers to the process of dividing the dough into pieces of a specified size according to requirements. 4. Raw materials and requirements

Development Information

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