T/KLPX 014-2023 Active Group standards

T/KLPX 014-2023 Guizhou snack: Three fresh water lotus root noodles - Three fresh water lotus root noodles cooking technical specifications

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 014-2023

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 technology of Guizhou snack "Sanxian Shuytufen". This standard applies to Guizhou snack "Sanxian Shuytufen". Main technical content: Introduction 1. The origin of the dish: Shuytufen, unique to Rongjiang County, is paired with local lettuce shreds, carrot shreds, and mushroom shreds. It is stir-fried and seasoned, and scallions are sprinkled before serving. It illustrates that the most delicious dishes often come from the simplest cooking, constantly appealing to the taste buds of authentic Rongjiang locals. 2. Typical form of the dish: A diagram of Sanxian Shuytufen. Preparers: Pan Mingwu, Yang Yubi, Tian Yingping. Photographer: Pan Guangwei. Guizhou Snack Sanxian Shuytufen - Cooking Technology Specifications 1 Scope This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking technology of Guizhou snack "Sanxian Shuytufen". This standard applies to Guizhou snack "Sanxian Shuytufen". 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; the referenced documents without a specified date apply to the latest version (including all amendment sheets) of those documents. GB 2721 Food Safety National Standard - Edible Salt GB 5749 Drinking Water Hygiene Standard GB 2707 Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products GB 2762 Food Safety National Standard - Contaminant Limits in Food GB 2763 Food Safety National Standard - Maximum Residue Limits of Pesticides in Food NY/T 1193 Ginger T/KLPX014 Guizhou Cuisine Standard Sy