T/SDYX 26-2025 Active Group standards

T/SDYX 26-2025 Cantonese-style dessert: Yang Zhi Gan Lu (Mango Sago with Passion Fruit Sauce)

T/SDYX 26-2025

Publish Date: 2025-05-26 Implement Date: 2025-05-26 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/SDYX 26-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Heavy metals and their alloys

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2025-05-26

Implement Date: 2025-05-26

Scope

Scope: This document specifies the basic requirements, cooking process, consumption, and characteristics of Guangdong-style dessert Yangzhi Ganlu. This document is applicable to Guangdong-style dessert Yangzhi Ganlu that is prepared and sold on-site. Main technical content: 1. To unify the understanding of some concepts mentioned in the standard, this standard defines the terms and definitions of "Guangdong-style dessert" and "Yangzhi Ganlu" according to actual needs. 2. The standard stipulates that the production of Chicken Biscuit should meet the basic requirements, including: fruits, sago, coconut milk, milk, whipping cream, white sugar, etc. These raw materials should not only meet the requirements of GB 2762 and GB 2763, but also meet the corresponding national standards and industry standards. Individual safety indicators should meet the corresponding Bay Area standards. The process water should meet the requirements of GB 5749. 3. Utensils in contact with food should not only meet the requirements of GB 4806.1, but also meet the requirements for utensils in direct contact with food. The tableware used for serving food should meet the requirements of GB 14934. 4. The hygiene requirements should meet the relevant requirements of GB 31654, and must also meet the provisions of the "Food Business Regulations" of the Hong Kong Special Administrative Region and the "Food Safety Law" and "Hotel Industry Venue Business Law" of the Macao Special Administrative Region. 5. The cooking method of Yangzhi Ganlu is "boiling". The production process includes: material selection, preparation of sago syrup, fruit processing, mango juice preparation, and product presentation. 6. The finished product is required to meet the requirements in terms of appearance, taste, and texture of Yangzhi Ganlu.