T/YLXCYXH 1-2022 Active Group standards

T/YLXCYXH 1-2022 Cantonese cuisine from Yilong County, including various new dishes, with special characteristics of Cantonese cuisine and utilizing local ingredients

Publish Date: 2022-04-22 Implement Date: 2022-05-01 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/YLXCYXH 1-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-04-22

Implement Date: 2022-05-01

Pages: 10 pages

Scope

Main technical content: 5 Production Requirements 5.1 Raw Material Requirements 5.1.1 The selected ingredients shall meet the following conditions: — Easily available; — Primarily local specialties or main products, with high-quality products from other regions as supplements; — Compliant with the dietary habits of Yilong Hakka people. 5.1.2 Raw and auxiliary materials, seasonings, etc. shall be clean and hygienic, and comply with the requirements of GB 2760, GB 2761, GB 2762, and GB 2763, as well as relevant food safety management regulations. 5.2 Processing Requirements 5.2.1 Yilong Hakka-style dishes shall adopt traditional cooking methods such as steaming, stewing, roasting, and mixing. While maintaining the distinctive flavors of Hakka cuisine, they may appropriately introduce modern processing techniques. Emphasis shall be placed on highlighting the original flavors and local culinary characteristics. The specific production processes for each dish are described in Appendix B. 6. Quality Requirements 6.1 Sensory Requirements shall comply with the provisions of Table 1. Table 1 Sensory Requirements Item Requirements Color Natural, fresh, harmonious, and vivid colors that give diners a pleasant and comfortable aesthetic experience. Smell The food shall have its own fragrant aroma and should not have any odor, spoiled smell, or other odors that are inconsistent with the dish itself. Taste Fresh, salty, sour, sweet, bitter, spicy, and other complex flavors that meet the general public's taste requirements. Texture Crispy, tender, smooth, soft, flaky, well-cooked, sticky, elastic, chewy, and adhesive textures. 6.2 Safety Requirements The finished dishes shall comply with the requirements of GB 2760, GB 2761, GB 2762, and GB 2763. 7. Packaging Requirements 7.1 The size, color, shape, depth, and height of dishes and their packaging containers shall be harmonious and consistent, creating an aesthetically pleasing, el