T/KLPX 07-2023 Active Group standards

T/KLPX 07-2023 Traditional Qian cuisine - White sliced vinegar duck with duck liver cooked techniques specification

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 07-2023

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

Pages: 7 pages

Scope

Scope: This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking techniques of Guizhou snack "Rongjiang Roll Fan". This standard applies to the traditional Guizhou dish "White-Cut Vinegar Duck". Main technical content: 1. The origin of the dish: White-Cut Vinegar Duck is a healthy, delicious, and nutritious local dish. It is made with locally raised ducks and duck blood, combined with rice vinegar. The duck meat has a soft and sweet texture, and the chili dipping sauce made from duck blood and rice vinegar enhances the tender meat and rich flavors, leaving a lingering aftertaste. **Figure A: White-Cut Vinegar Duck** **Cooks**: Pan Mingwu, Zhong Mingjin, Pan Yingshen, Yang Zhi, Tao Chengcheng, Yang Yubi, Tian Yingping, Yang Xian. **Photographer**: Pan Guangwei **Guizhou Traditional Cuisine: White-Cut Vinegar Duck** **Cooking Technical 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 techniques of Guizhou snack "Rongjiang Roll Fan". This standard applies to the traditional Guizhou dish "White-Cut Vinegar Duck". 2. Normative Reference Documents The content of the following documents constitutes essential provisions of this standard through normative references. Among them, the referenced documents with specified dates apply only to the versions corresponding to those dates; the latest versions (including all amendment lists) of the unspecified documents apply to this standard. - 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 Standar