T/YCZX 0017-2024 Active Group standards

T/YCZX 0017-2024 Shandong Cuisine: Hanging Beams and Piercing Legs -- Teriyaki Beef Rib Chop

T/YCZX 0017-2024

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 0017-2024

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, cooking utensils, preparation process, plating, quality requirements, optimal consumption time and temperature for the dish "Hanging Beam Piercing Stock - Teriyaki Beef Ribs". It is applicable to the preparation of this dish at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is an integral part of this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for those without a specified date, the latest version (including all amendments) applies. - GB 2719-2018: Food Safety National Standard - Vinegar - GB 14963-2011: Food Safety National Standard - Honey - GB 18186-2000: Brewed Soy Sauce - NY/T 956-2006: Ketchup 3. Terminology and Definitions: This document does not define any terms or definitions. 4. Raw Materials and Requirements: - Main Ingredients: 1000g beef ribs. - Seasonings: 200g Benwei Liquor, 200g light soy sauce, 100g tomato sauce, 100g honey, and 100g sushi vinegar. - Requirements: High-quality, fresh beef ribs should be selected. Raw materials must be clean and hygienic, free from contamination, and comply with standards such as GB 18186-2000, NY/T 956-2006, GB 14963-2011, GB 2719-2018, the "Measures for Food Safety Supervision and Management of Catering Services", and the "Hygiene Standards for Catering Industry and Collective Catering Distribution Units". 5. Cooking Utensils: Low-temperature slow-cooking machine and vacuum sealing machine. 6. Preparation Process: - Mix Benwei Liquor, light soy sauce, tomato sauce, honey, and sushi vinegar to boil and prepare the Teriyaki sauce. Cool and set aside. - Trim excess tendons from the beef ribs and soak them in the Teriyaki sauce for vacuum-sealed low-temperature cooking (68°C for 12 hours). - After si