SB/T 10946-2012 English PDF

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SB/T 10946-2012: Standards for Sichuan cuisine
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10946-2012	809	Add to Cart	6 days	Standards for Sichuan cuisine	Valid

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Basic data

Standard ID: SB/T 10946-2012 (SB/T10946-2012)
Description (Translated English): Standards for Sichuan cuisine
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X01
Classification of International Standard: 67.020
Word Count Estimation: 33,317
Quoted Standard: GB 317; GB 5461; GB 5749; GB/T 7900; GB 8233; GB/T 8884; GB/T 8885; GB/T 14215; GB 18186; GB 18187; GB/T 20560; GB/T 27306; NY/T 1070; QB/T 1173; SB/T 10040; SB/T 10160; SB/T 10260; SB/T 10296; SB/T 10416; SB/T 10755; food service food safety practices (S
Regulation (derived from): ?Industry Standard Filing Announcement 2013 No.3 (Total No.159); Ministry of Commerce Announcement 2013 No.7
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the definition of Chinese Sichuan cooking process key aspects, classification, tools and personnel requirements, equipment, requirements and appropriate kitchen facilities. This standard applies to the implementation of China����cook

SB/T 10946-2012: Standards for Sichuan cuisine

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Standards for Sichuan cuisine ICS 67.020 X01 Record number. 39321-2013 People's Republic of China domestic trade industry standard Sichuan cuisine Released on.2013-01-23 2013-09-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 cooking process classification 3 5 Pretreatment Process 3 6 seasoning process 7 7 Cooking Process 9 8 loading process 11 9 Kitchens & Facilities, Equipment, Tools 12 10 kitchen staff 13 Appendix A (Normative Appendix) Sichuan Vegetable Pretreatment Operation Process 14 Appendix B (normative appendix) Modulation process of Sichuan cuisine with characteristic flavor type 16 Appendix C (Normative Appendix) Operational Process of Sichuan Cuisine Special Cooking Method 25 Reference 29

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the Sichuan Provincial Department of Commerce. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Sichuan Cuisine College, China Cuisine Association, Sichuan Cuisine Association. The main drafters of this standard. Lu Yi, Du Li, Chen Zuming, Xu Yunfei, Li Xin, Lu Li, Chen Yingfu, Xiong Min, Bao Yuyan, Xin Songlin. Sichuan cuisine

1 Scope

This standard specifies the definition, classification, requirements and corresponding kitchen facilities, equipment, tools and people of the key aspects of the Chinese Sichuan cooking process. Requested by the staff. This standard applies to the implementation of Chinese Sichuan cuisine cooking process.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 317 white sugar GB 5461 table salt GB 5749 Sanitary Standard for Drinking Water GB/T 7900 white pepper GB 8233 sesame oil GB/T 8884 potato starch GB/T 8885 edible corn starch GB/T 14215 canned tomato sauce GB 18186 brewing soy sauce GB 18187 Brewing vinegar GB/T 20560 Geographical Indication Products Pixian County Douban GB/T 27306 Food Safety Management System Catering Industry Requirements NY/T 1070 Chili Sauce QB/T 1173 single crystal rock sugar SB/T 10040 pepper SB/T 10160 ginger SB/T 10260 Tahini SB/T 10296 sweet noodle sauce SB/T 10416 seasoning wine SB/T 10755 mustard sauce Catering Service Food Safety Operational Regulations (Guo Food and Drug Administration [2011] No. 395)

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Sichuan Sichuan Sichuan It is formed in the Bayu area, with a wide range of materials, diverse cooking methods, exquisite seasoning, and the use of spicy flavors. In a narrow sense, Sichuan cuisine is Sichuan ......

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