T/KLPX 013-2023 Active Group standards

T/KLPX 013-2023 Guizhou traditional Qian cuisine - Roasted pork, and specification for roasted pork cooking technique

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 013-2023

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

Main Technical Content: 1. History of Roast Fragrant Pork - The dish primarily uses the Moon Mountain Xiaoxiang Pig, a rare miniature local breed in China, as the main ingredient. This breed is characterized by lean meat, fine fibers, small fat particles, and a rich flavor. The pork has a crispy exterior and tender interior, with a savory taste and a fatty texture that’s not overly greasy. It’s often served with scallions, wrapped in dough and dipped in sweet sauce, or paired with lettuce and barbecue chili sauce, making it a favorite among meat lovers. 2. Typical Presentation of the Dish - **Example of the Dish**: Roast Fragrant Pork - **Preparers**: Pan Mingwu, Yang Zhi, and Tian Yingping - **Photographer**: Yang Zhi 3. Guidelines for Cooking Roast Fragrant Pork - Scope: This standard specifies the raw materials and quantities, cooking utensils, preparation methods, plating, quality requirements, and optimal consumption time for the traditional Guizhou dish, Roast Whole Fragrant Pig. - Normative References: The following documents are essential references for this standard. - Documents with a specified date apply only to the version corresponding to that date; - Documents without a specified date apply to the latest version (including all amendments) - GB 2721: Food Safety National Standard – Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 2707: Food Safety National Standard – Fresh (Frozen) Livestock and Poultry Products - GB 2762: Limits for Contaminants in Food - GB 2763: Maximum Residue Limits for Pesticides in Food - NY/T 1193: Ginger - T/KLPX 013: Guizhou Cuisine Standards System 4. Terminology and Definitions - Terms defined in T/KLPX 013 apply to this standard. 5. Raw Materials and Requirements - 4.1 Main Ingredients - 12,500g Moon Mountain Xiaoxiang Pig - 500g Lettuce - 300g Scallions - 500g Flour Wrappers