T/KLPX 021-2023 Active Group standards

T/KLPX 021-2023 Guizhou Snacks: Rolled Rice Noodles· Hengjiang Rolled Rice Noodles Cooking Technical Specifications

T/KLPX 021-2023

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 021-2023

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 Guizhou snack "Hongjiang Spring Roll". This standard applies to the Guizhou snack "Hongjiang Spring Roll". Main technical content: 1. Introduction - The origin of the dish: The Miao and Dong ethnic groups in Qiannan Prefecture, Guizhou Province, prefer sour and spicy flavors. They soak rice in water for 12 hours, grind it into a paste, pour the paste onto a tray with a thickness of 0.3–0.5 cm, steam it in a steamer, and then cut it into 10 cm x 10 cm squares. - The filling: Sour long beans, sour radishes, minced pork, green peppers, tomatoes, ginger, and garlic are stir-fried together. Each spring roll is filled with 20 g of filling, and 12 spring rolls are placed in a dish. Finally, it is drizzled with prepared chili oil and sprinkled with soybeans. 2. Typical form examples of the dish - A Spring Roll *Hongjiang Spring Roll* - Producer: Pan Mingwu, Bai Zuoteng - Photographer: Pan Guangwei - T/KLPX-2023 3 Normative references The following documents are essential provisions of this standard through normative references. Among them, the referenced documents with a specified date only apply to the corresponding version on that date; the latest version (including all amendment sheets) of the non-dated referenced documents applies to this standard. - GB 2721: Food Safety National Standard for Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 2707: Food Safety National Standard for Fresh (Frozen) Livestock and Poultry Products - GB 2762: Food Safety National Standard for Contaminants in Food - GB 2763: Food Safety National Standard for Maximum Residue Limits of Pesticides in Food - NY/T 1193: Ginger - T/QLX 001: Qian Cuisine Standard System 4 Terms and definitions T/QLX 002 defines the terms applicable to this standard.