T/TAFDPR 027-2018 Active Group standards

T/TAFDPR 027-2018 Tai'an cuisine, Taishan Wanyilizhu congee

Publish Date: 2018-01-20 Implement Date: 2018-02-01 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/TAFDPR 027-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2018-01-20

Implement Date: 2018-02-01

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 Taian Cuisine's Thousand-mile Congee from Mount Tai. This standard applies to the production of Thousand-mile Congee from Mount Tai in Taian Cuisine. 2. Normative reference documents The following documents are essential for the application of this document. For referenced documents with a specified date, only the version on the specified date applies to this document. For referenced documents without a specified date, the latest version (including all amendment sheets) applies to this document. - NY/T 954-2006: Small-grained Soybean - GB/T 11766-2008: Millet - NY/T 1504-2007: Lotus Seed - GB 5749-2006: Sanitary Standards for Drinking Water - 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 Boiling The cooking method of placing preliminarily cooked raw materials into soup, boiling them over high heat, and heating them over medium-low heat for a long time to prepare dishes. 4. Raw materials and requirements 4.1 Raw materials