GB 2757-1981
Replaced
T/CZSPTXH 150-2021
Abolished
Group standards
T/CZSPTXH 150-2021 Chaozhou Cuisine: Cooking Standards for Fried and Boiled Fish and Cooking Processes for Black Bass and Swordfish
T/CZSPTXH 150-2021
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 150-2021
Standard Type:
Group standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Food Composite
Publish Date:
2021-04-10
Implement Date:
2021-04-10
Scope
Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, and quality requirements for the cooking process of green onion-fried and boiled silver carp in Chaoshan cuisine. This document is applicable to the preparation of Chaoshan cuisine's green onion-fried and boiled silver carp. Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Two silver carps weighing about 400g each, and 80g of green onion. 4.1.2 Seasonings: 2g of MSG, 2g of salt, 5ml of soy sauce, 60ml of blended oil, and 100ml of clear soup. 4.2 Requirements: - Wash the green onion and remove the roots. 5. Cooking utensils: 5.1 Cooking utensils: A frying pan and its accessories. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production processes: 6.1 Knife skills: T/CZSPTXH 150-20212
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced