T/JFCH 1122-2022 Active Group standards

T/JFCH 1122-2022 Jiangyan Tripe Hot Dish Red-braised Tripe Cooking Technique Specification

Publish Date: 2022-11-22 Implement Date: 2023-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/JFCH 1122-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-11-22

Implement Date: 2023-01-01

Scope

Scope: This document specifies the terms and definitions of Jiangyou fat intestine hot dishes - braised fat intestine (also known as braised fresh fat intestine, braised fat intestine head), raw and auxiliary material requirements, cooking utensil configuration, production process technical requirements, inspection rules, plating standards, quality requirements, and the best consumption temperature and time; Main technical content: This standard applies to braised fat intestine made from pork large intestine, supplemented with one or more of drinking water, animal fat, broad bean paste, cooking wine, ginger, chicken essence, monosodium glutamate, soy sauce, and pepper. It is processed and cooked through raw material pretreatment, blanching, cutting, seasoning, and stir-frying.