GB 2757-1981
Replaced
T/GDMZCX 054-2024
Active
Group standards
T/GDMZCX 054-2024 Hakka Cuisine: The Cooking Techniques of the Three-Grade System
T/GDMZCX 054-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/GDMZCX 054-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2024-03-18
Implement Date:
2024-04-18
Scope
Scope: This document specifies the terminology and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and optimal consumption time for the cooking techniques of Hakka cuisine "San Ji Di". This document applies to the preparation of Hakka cuisine "San Ji Di". Main Technical Content: 12. Normative Reference Documents 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; for unspecified date referenced documents, the latest version (including all amendment sheets) applies to this document. GB 2707 Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products GB 2721 Food Safety National Standard - Edible Salt GB 5749 Sanitary Standards for Domestic Drinking Water GB/T 8937 Edible Animal Fats - Pork Fat GB/T 8967 Monosodium Glutamate (MSG) GB/T 7900 White Pepper GB/T 29343 Cassava Starch GB/T 31654 Food Safety National Standard - General Hygiene Standards for Catering Services NY/T 743 Green Food - Leafy Vegetables 13. Terminology and Definitions This document does not define any specific terms or definitions. 14. Basic Requirements 14.1 Raw Material Requirements 14.1.1 Front rib lean meat, pork liver, and pork sausage must comply with GB 2707. 14.1.2 Pork fat must comply with GB/T 8937. 14.1.3 Edible salt must comply with GB 2721. 14.1.4 Pepper powder must comply with GB/T 7900. 14.1.5 MSG must comply with GB/T 8967. 14.1.6 Wolfberry leaves must comply with NY/T 743. 14.1.7 Starch must comply with GB/T 29343. 14.1.8 Processing water must comply with GB 5749. 14.2 Utensil Requirements 14.2.1 Cooking utensils: soup pot and associated tools. 14.2.2 Utensils: cutting boards, knives, etc. 14.2.3 Hygiene requirements must comply with GB 31654. 15. Cooking Process 15.1 Raw Materials
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced