T/PTRCA 001-2016 Active Group standards

T/PTRCA 001-2016 Pu-Xian Cuisine Cooking Techniques Specification Pu-Tai Braised Noodles

Publish Date: 2016-12-28 Implement Date: 2017-01-01 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/PTRCA 001-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2016-12-28

Implement Date: 2017-01-01

Scope

Scope: This standard specifies the cooking requirements for Putian Lu Mian in the Pu Xian Cuisine series, including terms and definitions, raw material requirements, cooking utensils, production processes, plating, dish quality requirements, and the best consumption temperature and time. This standard applies to the control of the cooking process of Putian Lu Mian in the Pu Xian Cuisine series. Main technical contents: 1. Raw material requirements: raw material composition, raw material quality requirements; 2. Production processes: initial processing, knife work, cooking, and key operational points; 3. Dish quality requirements.