T/LCX 002-2019 Active Group standards

T/LCX 002-2019 The technical specifications for fish paste food production

Publish Date: 2019-12-15 Implement Date: 2020-02-28 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/LCX 002-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main technical content: Hám meat, also known as steamed pork with rice flour, is an essential dish in Luzhou's "Nine Great Bowls". Due to regional and cultural differences in Sichuan, it has distinctive flavors. As described by Yuan Mei, a literary figure and culinary expert of the Qing Dynasty in his book "Randian Food List": "Hám meat is made with half-fat and half-lean pork, stir-fried rice flour with a yellow color, mixed with sauce and steamed. It is served with cabbage as a base. When it's cooked, not only the meat is delicious, but also the cabbage is delicious. Because there's no water added, the flavor is fully preserved." It can be seen that Hám meat is also a foreign dish. However, after its introduction to Luzhou, many improvements have been made. The name was changed to "Hám meat" instead of "steamed pork with rice flour"; the flavor was modified from the original salty and fresh taste to a more common sweet and salty taste; and the ingredients were locally sourced, making its local flavor more pronounced. The Hám meat of Luzhou's "Nine Great Bowls" particularly emphasizes the sweet taste on the basis of a home-style flavor. To this day, it still uses brown sugar and homemade pickled chili peppers and ginger as seasonings, with a spicy and slightly numbing rice flour topping and sweet potato base, steamed over high heat. 2. Typical Form Demonstration of Dishes and Beverages T/LCX002-2019 1. Technical Specifications for Hám Meat 1.1 Scope This standard specifies the terms and definitions, raw material requirements, production processes, and precautions for Hám meat. 1.2 Normative References The following documents are essential for the application of this document. For dated references, only the version on the specified date applies to this document. For undated references, the latest version (including all amendment lists) applies to this document. GB 2762 Food Safety National Standard - Limits of Contaminants in Food GB 2763 Food Saf