T/LCX 030-2022 Active Group standards

T/LCX 030-2022 The production process and technical specifications for Mushroom Lamb Stew

Publish Date: 2022-02-10 Implement Date: 2022-05-10 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 030-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main technical content: 4 Recipe and raw material requirements 4.1 Recipe: Fresh skin-on lamb chops (750g), enoki mushrooms (300g), pickled ginger (50g), pickled chili peppers (50g), pickled ginger (50g), pickled radish (50g), pickled green beans (50g), salt (3g), chicken bouillon (5g), fresh ginger (20g), scallions (100g), rendered pork fat (50g), rendered mutton fat (30g), Gu Long Five-Spice Herbs (50g), light-flavor white wine (50g), and cilantro (10g). 4.2 Raw material requirements 4.2.1 Raw ingredients and seasonings shall comply with the requirements of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Lamb chops: Select skin-on black mountain goat lamb chops from Hejiang or Gulin, aged around 10 months. 4.2.3 Liquor in dishes: Use 60-degree liquor produced in Luzhou and meet the standards of GB/T 4927-2008. 4.2.4 Pickled vegetables: Use homemade pickled vegetables with strong hardness, with a pickling time of 5 to 10 months being optimal. 4.2.5 Enoki mushrooms: Select fresh, uniform-sized enoki mushrooms. 5 Production process 5.1 Wash and blanch the lamb chops in cold water, add 30g of liquor, bring to a boil, remove the blood, and cool them. Cut them into 3cm-long, 3cm-wide, and 2cm-thick cubes. 5.2 Cut pickled ginger, pickled enoki mushrooms, and pickled radish into comb-shaped pieces; remove the seeds and stems from pickled chili peppers and cut them into 3cm-long pieces; cut pickled green beans into 3cm-long pieces. Wash and remove the stems from enoki mushrooms. 5.3 Heat a wok over high heat and add rendered pork fat and rendered mutton fat. When the oil reaches 120°C, stir-fry the lamb chops, ginger, and enoki mushrooms (add salt during the process). Pour in the liquor and stir-fry until the oil starts to sizzle. Quickly add pickled ginger, pickled enoki mushrooms, pickled radish, pickled green beans, and pickled red chili peppers and stir-fry until fragrant. Pour in drinking water and add Five-Spice Herbs. Bring to a boil over high heat