T/YCZX 0015-2024 Active Group standards

T/YCZX 0015-2024 Shandong Cuisine: Qizi Man Tang - Peony Snail Flower

T/YCZX 0015-2024

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 0015-2024

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 "Qizi Man Tang - Peony Snail Flower" 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 amendment lists) applies. - GB 31644-2018: Food Safety National Standard for 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: Sea snails (1500g). - Side Ingredients: Cucumber (100g), fungus (50g), yellow bell pepper (50g), carrot (50g), ham (50g), wolfberry (20g), seaweed (50g). - Seasonings: Cooking wine (5g), salt (5g), MSG (5g), dried shrimp (20g), ginger slices (5g), chili oil (100g), seafood sauce (50g). - Requirements: Use high-quality and fresh main and side ingredients. 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 "Food Safety Supervision and Management Measures for Catering Services", and the "Hygiene Standards for Catering Industry and Collective Meal Delivery Units". 5. Cooking Utensils - Stove, double-eared wok, spatula, sieve. 6. Preparation Process - Cut the 250g-sized sea snails into slices, wash and remove the shells. Add ginger slices to the pot, boil, and blanch the snail slices for about 30 seconds until they are jus