T/YMCA 15-2020 Active Group standards

T/YMCA 15-2020 Yangzhou-style cooking techniques for dishes made from pickled vegetables

Publish Date: 2020-03-26 Implement Date: 2020-03-26 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/YMCA 15-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2020-03-26

Implement Date: 2020-03-26

Scope

Scope: This standard specifies the terms and definitions, production requirements, and methods for making Yangzhou dried silk dishes, including boiling and blanching dried silk. This standard applies to ready-to-eat dried silk dishes made from Yangzhou dried tofu as the main ingredient, processed in accordance with the raw materials, production processes, and operating procedures specified in this standard. Main technical content: 1. Production requirements: The sliced dried silk should be even in thickness and length, without uneven cuts, oversized or overly thin pieces, or "sword-shaped" ends. 2. Blanching: Soak the sliced dried silk in boiling water, gently separate them with a pair of chopsticks, and remove them for repeated blanching in boiling water three times to eliminate the fishy smell of tofu. 3. Ingredients: Select shrimp, chicken fillet, ham, bamboo shoots, crab roe, crispy eel, and pea shoots (green leaves) according to the dish requirements and seasonal changes. 4. Seasonings: Select lard, soybean oil, sesame oil, lake shrimp roe, refined salt, and soy sauce according to the product requirements. 5. Broth: Chicken clear soup (or white soup, high-temperature soup). 6. Cooking method: First, boil the broth, then add the dried silk and bring it to a boil. Finally, add the ingredients. Avoid over-cooking or reheating to prevent the dried silk from clumping and affecting the taste. 7. Ingredients for large-scale boiled dried silk: Yangzhou dried silk 500g. 8. Ingredients: Marinated shrimp 50g, cooked chicken fillet 50g, cooked bamboo shoots 15g, cooked ham 10g, and pea shoots (green leaves) 10g. 9. Seasonings: 100-150ml lard, refined salt 1.8g, soy sauce 10-15ml, and 2g lake shrimp roe. 10. Broth: 750ml chicken clear soup (or white soup, high-temperature soup). 11. Cooking method: Marinate the shrimp and stir-fry until they turn color, then set aside. Add chicken clear soup, lard, and lake shrimp roe to a pot and bring it to a boil. Add the dried silk, sh