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Started 10 years ago by bsduviud2e1

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Video loading, please wait ... AutoPlay play forward or backward Sichuan flavored pork given standard data plan These dishes "Shoudaoqinlai",tiffany outlet? Take a look at the standard you do not Material: marked Chicken Select "feeding about 1 year of age male chicken" in order to ensure "the meat is tender," maintained at room temperature at the table, and "within one hour after eating the dishes produced is appropriate." Knife: fish-flavored pork Raw material is cut into two thick wire pork and lettuce, while the standard two thick wire is 10 cm long, 0.3 cm wide, 0.3 cm high. Temperature: garlic burn carp Pretreatment required to Chub "deep fry in hot oil at 210 degrees in the skin crisp, golden color," garlic "crisp skin deep fry in hot oil 130 degrees." Color Kung Pao Chicken "reddish brown color." Chicken marked "color Hongliang" Hibiscus chicken "white liquor" Ginkgo stewed chicken "cream soup" ...... Taste Dongpo elbow "texture Ruannuo" Crispy pork "salty sour" Salt fried meat "dry fragrant moisture" ...... Those industry-standard food category ■ bread GB By the National Standards Committee approved the "wheat flour bread" national standard since January 2008 in the whole country, the standard requires the appearance of bread forms a complete, normal color, surface without shrinkage,EsH0x2WPSd, collapse,e3Bj38qXUb,hogan outlet, no macular defects, no foreign body. No students feel on the palate, stick teeth, not Ya Chen. But this is only recommended standards. ■ Yangzhou fried rice standard Yangzhou City, Jiangsu Province Bureau of Quality Supervision October 22 this year issued a "Yangzhou fried rice," the new standard, the requirements of "Yangzhou fried rice" in the form of rice particles to achieve clear, shining brilliantly; to achieve red, green and yellow color on orange, bright, harmony; the taste to salty, soft and hard moderate, fragrant, moist, refreshing. ■ Hunan Standard 2013, Hunan Province, Hunan Quality Supervision Bureau issued 38 local standards, Hunan has been "standardized" to a proportion of pork in chili peppers and meat, Braised Pork Pork what is required, cut the size of how much and so on. Bread "GB" requires "complete morphology, without macula,6DvMiourVO," Yangzhou fried rice is three eggs CCLEC standard reference ...... In recent years, the people on the table to eat dishes began to have standards. What dish should include raw materials, the production process is the content of what are the standards enshrined. As one of the eight major cuisines of Sichuan swept the country, has also been put forward standards, some have even risen to national industry specifications. Whether it is twice-cooked pork, Fuqifeipian Sichuan and other classic dishes, or fermented, pickled fish sauce and other spices technical requirements, can be found on the basis of a different standard. GB to the provincial standard: developing 12 standards included 49 Sichuan Reporters from the Sichuan Provincial Bureau of Quality Supervision Standardization Department learned, Sichuan Province Bureau of Quality Supervision has developed 12 standards Sichuan. In addition to classic dishes for cooking and pastry, the current specification also includes Sichuan hot pot bottom material spices, fermented tofu, tempeh, sausage sauce, Sichuan-style pickles more than 10 foodstuffs. Meanwhile, as the market changes the taste and health standards improved, local standards Sichuan is also the times, it must be updated every three years. In addition, the province develop the "China Sichuan cooking process specification" has risen to "domestic trade industry standard", to the nation issued by the Ministry of Commerce, as "GB" an important step towards the standardization of Sichuan. The national industry standards for various types of cuisines process put forward specific demands, such as boiled dishes class, requires Pixian; broth to use more than a year to feed the hens to stew. 12 local standards is of particular dishes, such as twice-cooked pork and so were the norm, one of the "China Sichuan classic dishes production technology specification" (hereinafter referred to as the "Code"), contains a total of 49 representatives of Sichuan, involving meat,6blG6KtFp6, poultry, Class 4 Common fisheries, fruits and vegetables, etc., twice-cooked pork, salty burn white, fish-flavored pork, bean curd, which every household can do, roadside restaurants are also common characteristics of Sichuan has become the "norm" in quantitative standards. Control "standard" point of view, a lot of quick and easy approachable dishes, in fact, do "non-standard." Standards are refined: marked chicken pieces to use color to bright red male chicken To smell chicken and chicken pieces marked, for example, in the choice of raw materials, should choose "feeding about 1 year of age male chicken" in order to ensure "the meat is tender," maintained at room temperature at the table, and "Within one hour after eating the dishes produced is appropriate." Hot temperature requirements are higher,roshe run homme pas cher, the temperature at the center of the table at 70 degrees Celsius, "the pan to eat in 10 minutes is appropriate." Some dishes in the production process to the degree of precision of the oil, and the same dish for different materials require different oil. Such as garlic burn carp, the silver carp pretreatment required "skin deep fry crisp in hot oil 210 degrees, golden color," garlic "skin deep fry crisp in hot oil 130 degrees." In addition, most authentic Sichuan Pixian inseparable, it is not only watercress fish, bean curd essential seasoning, also boiled beef, homemade cucumber, konjac duck condiment. In the homemade taste of rivers and lakes in Sichuan, Pixian together with sour pickles, equally the burden of the world. If the raw materials and the temperature is still relatively good control, some "sensory requirements," "norms" on the chef gave a problem. Chicken marked "bright red color," kung pao chicken "reddish brown color," Lotus chicken "white liquor", has become a standard of ginkgo stewed chicken "cream soup" ...... these weak "color" dishes one. As for meat crust "salty sour", salt fried meat "dry fragrant moisturizing" Dongpo elbow "texture Ruannuo" these rely on the tongue can taste the delicate texture of the product, whether the standard is also an important reference dishes. Knife required: fish-flavored pork to cut 10 cm long,3S60PP5u6S, 3 mm wide There are some standard requirements are more demanding, it is the test of the chef's Daogong. Just cut, it is divided into four kinds of head thick wire, two thick wire,air max pas cher, filaments, needles wire. Raw materials nationwide famous fish-flavored pork need is two thick wire cut pork and lettuce, while the standard two thick wire is specific to the digital 10 cm long, 0.3 cm wide, 0.3 cm high. However, the production process is only part of Sichuan Sichuan specification standards, additional standards focus on hygienic practices of food. Kitchen facilities, equipment, tools must comply with health and safety standards, food production may not add food additives, food packaging, labeling, transportation, storage should comply with certain specifications, food salt and other physical and chemical indicators, such as E. coli and other health indicators can not be exceeded etc., are all kinds of local standards to regulate content. And process standards is different, involving food safety health standards are enforced as long as the industry engaged in production work, it must be bound and oversight, with mandatory; technology standard is the recommended standard, the provisions of the province, Without mandatory. Twice-cooked pork to eat sweet and sour taste, Operators counterfeit goods it? Director of the Provincial Bureau of standardization and standardization researcher explained: Food safety standards are mandatory, but recommended standard production process 1 Q Why should formulate Sichuan standards,RIdF34tk0e? Director of Standardization at the Provincial Quality Supervision Bureau Song Yi, said the province is a major agricultural province,s9T2auNS2W, Sichuan actively promote pig, Sichuan tea, fruit standardization of Sichuan, will help protect the quality and safety of agricultural products; in particular, is to promote national governance systems and governance Since the capacity of innovation, social management and public services and other tertiary industries also need to further strengthen the standardization of construction. Therefore, the development of Sichuan standards, in order to avoid people "sick from the mouth", but also to regulate the market, provide the technical basis, Forced manufacturers to amend their behavior. Sichuan Institute of Standardization researcher Kang has said in the past developing GB bread caused much controversy, because the standard reference to morphological appearance of bread. In fact, the national standard bread more for raw materials, health indicators norm, but the appearance is just one small part, but diverted everyone's attention. For the standard, we should be more concerned about hygiene standards in part because this part is compulsory. Question 2 Since the starting point is to maintain food security, why food production methods, procedures and specifications are made detailed requirements? Song Yi said, is part of the standard process for the entire standard system,Fh8xiE4LQW, the development of the food industry, risk prevention and control of great significance. If food is not prepared to make every step of the process, the specific requirements, the results directly to business requirements, then the power monitor is very weak. For example, pregnant women want birth of a healthy baby, a pregnant woman must be in the process of regular pregnancy testing, in order to timely identify problems and timely remedy. Food safety monitor not only afterwards, and to minimize the risk to the production process, the safety management of the process will be effective. Question 3 If I were in a restaurant eating a sweet and sour taste of twice-cooked pork, whether you can use criteria, accused of selling counterfeit and shoddy goods this restaurant? Song Yi replied, food safety standards is mandatory, as long as you produce production Sichuan-style pickles, you must follow the DB51 / T396 "Sichuan-style kimchi technical requirements" of microbes, drinking water, bags and other standards to produce, These standards, many written in the "Food Safety Law", in violation of standards is illegal. But specific to the production process whether with mandatory provisions of the country there is no uniform. Some places may require in brand protection provisions mandatory; the implementation of the province is the recommended standard, because our idea is the premise of ensuring food safety,peuterey outlet, flourishing. Sichuan need to adapt to market demand, to retain local character. As for the restaurant to produce a twice-cooked pork taste deviant, it was only the market behavior, not unwarranted government intervention. 

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