T/KLPX 011-2023 Active Group standards

T/KLPX 011-2023 Guizhou snacks, Yongjiang pickled fish · Technical specification for pickled fish cooking

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 011-2023

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 Hengjiang Marinated Fish, a Guizhou snack. This standard applies to Hengjiang Marinated Fish from Guizhou. Main technical content: Preface 1. The origin of dishes: "One family's fish, ten families' delicacies." Hengjiang Marinated Fish originated from traditional Miao and Dong ethnic foods in the area, with a long history and unique flavor. It is a traditional delicacy served by the Miao and Dong people to welcome guests. Hengjiang Marinated Fish uses rice paddy carp as the main ingredient. After gutting and salting for 12 hours, the fish is stuffed with glutinous rice, chili powder, Sichuan pepper, etc. and then placed in a jar for fermentation for about one month before consumption. The marinated Hengjiang Marinated Fish has a red and lustrous color, with two main flavors: sweet and spicy. It combines sweet, sour, spicy, and salty flavors, with a soft and delicious texture. It is said that "one family's fish, ten families' delicacies." Hengjiang Marinated Fish can be eaten raw, fried, baked, or steamed. Paired with glutinous rice, it is a perfect delicacy for entertaining guests and also a great way for tourists to get to know and appreciate the diverse culture of Hengjiang through its flavors. 2. Typical form examples of dishes A. Hengjiang Marinated Fish Makers: Pan Mingwu, Zhong Mingjin, Pan Yingshen, Yang Zhi, Tao Chengcheng, Yang Yubi, Tian Yingping, Yang Xian, Yang Lin Photographer: Pan Guangwei 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 Food Safety National Standard - Contaminants in Food GB 2763 Food Safety National Standard - Maximum Residue Limits of Pesticides in Food NY/T 1193 Ginger T/KLPX011-2023 Guizhou Cuisine Sta