T/LCX 009-2019 Active Group standards

T/LCX 009-2019 Ginger-flavored pork shank processing technique specifications

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 009-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Processing technology

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main technical content: The elbow, also known as the hoof, is the main ingredient in dishes from Luzhou. Examples include marinated hoof, raw-roasted elbow, soybean paste elbow, rock sugar elbow, sesame-scented elbow, spicy hoof, soup elbow, and ginger-flavored elbow. The cooking techniques include marinating, roasting, stir-frying, simmering, and steaming. In the Nine Great Bowls of Luzhou, the choice of hoof varies according to the season. Ginger-flavored elbow is suitable for summer and autumn, and is prepared using hot cooking methods with a strong emphasis on ginger juice. It can also be eaten cold, making it a unique dish. Ginger-flavored elbow features a plump shape, rich ginger flavor, and tender texture, often used as a substitute for pork belly in the Nine Great Bowls of Luzhou. **Technical Specifications for Ginger-Flavored Elbow** 1 Scope This standard specifies the terminology and definitions, raw material requirements, production processes, and precautions for ginger-flavored elbow. 2 Normative References The following documents are essential for the application of this document. For dated references, only the version specified on the date applies to this document. For undated references, the latest version (including all amendments) applies to this document. - GB 2762 Food Safety National Standard: Limits of Contaminants in Food - GB 2763 Food Safety National Standard: Maximum Residue Limits of Pesticides in Food - GB/T 12729.1 Spices and Seasonings: Names - Catering Service Food Safety Operating Standards (Market Supervision Administration [2018] No. 12) 3 Terminology and Definitions The following terms and definitions apply to this document. 3.1 Luzhou Cuisine Luzhou Cuisine is a local flavor of Sichuan Cuisine. In a broad sense, it refers to the dishes and culinary traditions of the ancient Luzhou River Basin, which is a subject of academic research. In a narrow sense, it refers to Luzhou Sichuan Cuisine, simply called "L