T/LCX 007-2019 Active Group standards

T/LCX 007-2019 The process technology specifications for rice wine

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 007-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main technical content: Wine rice, also known as glutinous rice, was named after its use in wine-making in ancient times. Wine rice rice is a must-have dessert in Luzhou's "Nine Great Bowls" cuisine. It is said to have been passed down in Luzhou for over a thousand years. The production process of Luzhou wine rice is unique. It involves soaking glutinous rice in water, steaming it into a semi-finished product, and then seasoning it. Red sugar and orange red are used for seasoning, which makes the dish sweet but not greasy. Local specialty ginger leaves are used as a base, not only reflecting the local flavor but also adding a fragrant aroma to the dish. The technique and seasoning are innovative and rich in local flavor. **Technical Specifications for Wine Rice** 1 Scope This standard specifies the terminology and definitions, raw material and auxiliary material requirements, production process, and precautions for wine rice. 2 Normative References The following documents are essential for the application of this document. For dated references, only the version on the specified date applies to this document. For undated references, the latest version (including all amendments) applies to this document. - GB 2762: National Food Safety Standard - Limits of Contaminants in Food - GB 2763: National Food Safety Standard - Maximum Residue Limits of Pesticides in Food - GB/T 12729.1: Spices and Seasonings - Names - Catering Service Food Safety Operation Guidelines (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 food culture of the ancient Luzhou River Basin in southern Sichuan, which is a subject of academic research. In a narrow sense, it refers to Luzhou Sichuan Cuisine, simply called "Luzhou Cuisine". 3.2 Nine Great Bowls According t