T/YCZX 0018-2024 Active Group standards

T/YCZX 0018-2024 Shandong Cuisine Takes the Lead - Braised Lion Head

T/YCZX 0018-2024

Publish Date: 2024-12-21 Implement Date: 2024-12-30 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/YCZX 0018-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2024-12-21

Implement Date: 2024-12-30

Scope

Main Technical Content: 1. Scope This document specifies the raw materials and requirements for the "Exclusive Lion Head Braised in Clear Soup" dish, as well as cooking utensils, preparation process, plating, quality requirements, optimal consumption time and temperature. This document applies to the preparation of the "Exclusive Lion Head Braised in Clear Soup" dish at Yantai Culture and Tourism Vocational College. 2. Normative References The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest versions (including all amendment sheets) of the non-dated referenced documents apply to this document. - GB 31644-2018: Food Safety National Standard - Compound Seasonings - GB/T 5461-2016: Edible Salt - GB/T 8233-2018: Sesame Oil - GB/T 8967-2007: Sodium Glutamate - SB/T 10371-2003: Chicken Bouillon Seasoning 3. Terms and Definitions This document does not define any terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: 300g pork. - Accessory Ingredients: 100g water chestnuts, 3 small bok choy heads, 2000g chicken broth, and 20g wolfberry. - Seasonings: 5g salt, 5g cooking wine, 10g scallions, and 10g ginger. - Requirements: Use high-quality and fresh main and accessory ingredients. The raw materials must be clean and hygienic, free from contamination, and comply with standards such as GB/T 5461-2016, GB/T 8967-2007, GB/T 8233-2018, GB 31644-2018, SB/T 10371-2003, the "Supervision and Management Measures for Food Safety in Catering Services," and the "Hygiene Standards for Catering Businesses and Collective Catering Delivery Units." 5. Cooking Utensils - Stove, soup pot, spatula, and colander. 6. Preparation Process - Cut the pork into slices and scallions into sections to make scallion-ginger water. Chop the water chestnuts into fine pieces.