T/MMXC 01-2023 Active Group standards

T/MMXC 01-2023 Gaoliang Cuisine: Blanching and Stir-frying Water Eastern Mustard Cooking Technique Specifications

T/MMXC 01-2023

Publish Date: 2023-12-29 Implement Date: 2023-12-31 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/MMXC 01-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-29

Implement Date: 2023-12-31

Scope

Scope: This document specifies the terms and definitions, main and auxiliary ingredient requirements, cooking utensils, and production processes for the white-blanched Shui Dong cai dish in Gaoliang cuisine, as well as its quality requirements. This document is applicable to the preparation of white-blanched Shui Dong cai dishes in the Gaoliang cuisine series. Main technical content: 3. Terms and definitions: The terms and definitions defined in DB4409/T 25-2022 and the following terms and definitions apply to this document. 3.1 White-blanched Shui Dong cai is a famous dish in Dianbai District of Maoming City, which is made by washing and cutting the Shui Dong cai, heating it in boiling water, draining off the excess water, and then adding garlic oil. 4. Requirements for main and auxiliary ingredients: 4.1 Main ingredient: Shui Dong cai (750g), which shall comply with the requirements of DB4409/T 05-2019. 4.2 Auxiliary ingredients: Garlic (10g), which shall comply with the requirements of GB 2762 and GB 2763. 4.3 Seasonings: 4.3.1 White sugar (6g), which shall comply with the requirements of GB 13104. 4.3.2 Salt (6g), which shall comply with the requirements of GB 2721. 4.3.3 Peanut oil (30g), which shall comply with the requirements of GB/T 1534. 4.3.4 Soy sauce (25g), which shall comply with the requirements of GB 2717. 5. Cooking utensils: Stove, frying pan, cutting board, and knives. 6. Production process: 6.1 Soak the Shui Dong cai in water for 10 minutes, remove the excess leaves, cut it vertically in half from the root with a knife, and rinse it for later use. 6.2 Add water to the pot and boil it to 100℃. Add 6g of salt, 6g of white sugar, and 30g of peanut oil. Put the Shui Dong cai in the pot and remove it after about 1 minute, then drain off the water and arrange it on a plate. 6.3 Sprinkle the chopped garlic on the Shui Dong cai, pour the remaining peanut oil over it, and drizzle soy sauce on it.