T/JCCZ 202-2021 Active Group standards

T/JCCZ 202-2021 Peach blossom spring dishes preparation specification

Publish Date: 2021-12-30 Implement Date: 2021-12-31 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/JCCZ 202-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: General machinery and equipment

ICS Name: Food processing

Publish Date: 2021-12-30

Implement Date: 2021-12-31

Scope

Scope: This document specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation and production processes, and hygiene requirements for the preparation of Qinshui pot dishes. This document is applicable to the preparation of Qinshui pot dishes; Main technical content: Qinshui pot dishes, also known as "layer-by-layer dishes", refer to a type of food favored by local people in Qinshui. This dish is simple to prepare, rich in nutrients, and has a pleasant taste, with a strong local flavor. 4 Equipment and tools Qinshui pot dishes should be prepared in the hot dish cooking area. Common equipment and tools The common equipment and tools and their uses are shown in Table 1. Table 1 Common equipment and tools for the preparation of Qinshui pot dishes and their uses Common equipment and tools Usage Processing equipment: cutting boards, kitchen knives Raw material processing Cooling equipment: refrigerators, refrigerated cabinets, etc. Cooling and freezing preservation tools: preservation boxes, preservation bags, etc. Preservation Cooking and heat processing equipment and utensils: fry stoves, soup stoves, frying pans, iron pans, colanders, frying spoons, tasting spoons, chopsticks, etc. Cooking and processing measurement tools: gram scales, electronic platform scales, measuring cups, measuring rulers, temperature measuring spoons, high-temperature thermometers, timers, etc. Measurement and evaluation