T/YCZX 0019-2024 Active Group standards

T/YCZX 0019-2024 Luxi: Three in a row -- Three-color Fish Balls

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 0019-2024

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, production process, plating, quality requirements, optimal consumption time and temperature for the "Three-Color Fish Balls" dish at Yantai Culture and Tourism Vocational College. 2. Normative References The content of the following documents is essential to this document through normative references. 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: Opium fish 1500g, cuttlefish 1000g, and scallops 1000g. - Seasonings: Cuttlefish ink 20g, spinach juice 20g, pumpkin 2000g, and orchids 100g. - Seasonings: Salt 5g, MSG 7g, sesame oil 7g, cooking wine 5g, chicken bouillon 5g, scallion and ginger water 15g, and egg white 10g. - Requirements: High-quality and fresh raw materials and ingredients should be selected. The 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 "Supervision and Management Measures for Food Safety in Catering Services," and the "Hygiene Standards for Catering Industry and Mass Catering Delivery Units." 5. Cooking Utensils - Stove, double-ear wok, spatula, and colander. 6. Production Process - Cutting: Remove the bones from the opium fish and cut the meat into 0.2-cm-thick slices. Cut the scallions into crescent-shaped scallions and peel and slice the ginger for later use.