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