T/KLPX 15-2023 Active Group standards

T/KLPX 15-2023 Traditional Qian cuisine - Zhaolaicha Sour Soup Fish · Cooking Technology Specification for Sour Soup Fish

Publish Date: 2023-09-01 Implement Date: 2023-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/KLPX 15-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-09-01

Implement Date: 2023-10-01

Scope

Scope: This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking techniques of Guizhou snacks, such as Rongjiang spring rolls. This standard applies to Guizhou's traditional Qian cuisine, including sour fish soup and sour chili sauce soup. Main technical content: Introduction 1. Origin and development of the dish: The Miao and Dong ethnic groups in southeastern Guizhou prefer sour flavors, using sour soup instead of salt. Sour soups include white sour soup, red sour soup, fish sauce sour soup, sauerkraut sour soup, and sour chili sauce soup. The essence of sour chili sauce soup lies in the soup. Rongjiang's special sour chili sauce soup is made by stir-frying the sour chili peppers in oil, adding water, and pairing with locally grown high-quality rice flower fish and other fresh fish. The tender texture of the fish and the impactful flavor of the sour chili sauce soup create a delightful experience for the palate. 2. Typical form examples: A sour chili sauce soup fish * Producer: Pan Mingwu, Zhong Mingjin, Pan Yingshen, Yang Zhi, Tao Chengcheng, Yang Yubi, Tian Yingping, Yang Xian Photographer: Pan Guangwei Guizhou traditional Qian cuisine: sour chili sauce soup fish 1 Scope This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking techniques of Guizhou snacks, such as Rongjiang spring rolls. This standard applies to Guizhou's traditional Qian cuisine, including sour fish soup and sour chili sauce soup. 2 Normative references The content of the following documents constitutes essential provisions of this standard through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for those without a specified date, the latest version (including