DB4107/T 512-2023
Xinxiang cooking techniques Braised mutton (English Version)

Standard No.

DB4107/T 512-2023

Language

Chinese, Available in English version

Release Date

2023

Published By

Henan Provincial Standard of the People's Republic of China

Latest

DB4107/T 512-2023

Scope

This document specifies the terms and definitions, requirements, cooking utensils, production process, plating and quality requirements of Xinxiang cooking technique Braised Lamb in Red Sauce. This document is applicable to the production of Braised Lamb in Red Sauce.

DB4107/T 512-2023 Referenced Document

• GB 31654-2021 National Food Safety Standard General Hygienic Specifications for Catering Services
• GB 5749 Hygienic Standards for Drinking Water
• GB/T 1534 Peanut oil "Revision No. 1"
• GB/T 15691 General techniques and standards for spices and condiments
• GB/T 18186 "Brewed Soy Sauce" Amendment No. 2
• GB/T 26760 Sauce flavor Baijiu
• GB/T 30383 Ginger
• GB/T 32727 Nutmeg
• GB/T 5461 Edible salt
• GB/T 7652 Star anise
• GB/T 8967 Monosodium L-glutamate
• GH/T 1282 grass cardamom
• NY/T 744 Green food onions and garlic vegetables
• SB/T 10416 Seasoning wine

DB4107/T 512-2023 history

• 2023 DB4107/T 512-2023 Xinxiang cooking techniques Braised mutton

Standard and Specification