T/YCZX 0007-2024 Active Group standards

T/YCZX 0007-2024 Shandong Cuisine, Noodles, and Buns - Silver Thread Roll

T/YCZX 0007-2024

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 0007-2024

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, and optimal consumption time for the "Yin Silk Roll" dish of Shandong Cuisine at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents The content of the following documents is incorporated into this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the unspecified documents apply to the latest version (including all amendment sheets). - GB 317-2018: Hygiene Standards for White Sugar 3. Terminology and Definitions This document does not define any specific terms or definitions. 4. Raw Materials and Requirements - Main Ingredients: 500g flour, 100g sugar, 300g water. - Additives: 10g red koji flour, 10g carrot powder. - Requirements: Raw materials must be within their shelf life. They must be clean and hygienic, free from contamination, and comply with standards such as GB 317-2018, "Supervision and Management Measures for Food Safety in Catering Services," and "Hygiene Standards for Catering Industry and Collective Catering Distribution Units." 5. Cooking Method The food is cooked by steaming. 6. Cooking Utensils - Steaming Cabinet: Electrical or gas-powered steaming cabinets should be used. - Steaming Tray: Stainless steel trays should be used. - Utensils: Utensils must comply with national measurement standards. 7. Production Process The process includes dough preparation, stretching, cutting, brushing with oil, and steaming. 8. Plating and Packaging - Plating Container: A flat plate with sides of 40cm and width of 20cm is recommended. - Packaging Requirements: The "Yin Silk Roll" should be placed in the plate. 9. Quality Requirements -Sensory Requirements: White in color. -Fragrance: Rich aroma. -Taste: Soft and sweet upon consu