T/TAFDPR 002-2017 Tai'an cuisine, Taishan Three Beauties tofu

Scope

Main technical content: 1. Scope This standard specifies the raw materials and requirements for Tai'an Cuisine's Taishan Sanmei Tofu, cooking utensils, production processes, plating, quality requirements, and optimal consumption time. This standard applies to the production of Tai'an Cuisine's Taishan Sanmei Tofu. 2. Normative references The following documents are essential for the application of this document. For referenced documents with a specified date, only the version dated on that date applies to this document. For referenced documents without a specified date, the latest version (including all amendments) applies to this document. - GB 2721: National Food Safety Standard for Edible Salt - GB 5749: Sanitary Standards for Domestic Drinking Water - GB/T 7900: White Pepper - GB/T 8937: Edible Lard - GB 14881: National Food Safety Standard for General Hygiene Code for Food Production - GB/T 22293: Determination of Major Irritant Components in Ginger and Its Oil Resin by HPLC - GB/T 26577: Technical Specifications for Chives Production - SB/T 10416: Seasoning Wine 3. Terms and definitions The following terms and definitions apply to this document: 3.1 Braising A cooking method in which various small raw materials are placed in a pot and heated over high heat to produce a dish that is half soup and half dish.

Development Information

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