T/LCX 019-2022 Active Group standards

T/LCX 019-2022 Poorly-raised beef production process technical specifications

Publish Date: 2022-02-10 Implement Date: 2022-05-10 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 019-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main Technical Content: 4. Formulation and Raw Material Requirements 4.1 Formulation: - 500g beef tenderloin - 500g refined vegetable oil - 30g sesame oil - 500g water - 20g ginger - 50g scallions - 3g salt - 10g cooking wine - 1g white wine - 100g caramelized sugar - 150g fermented soybean juice - 1g MSG - 20g roasted sesame seeds - 1 star anise - 1 clove - 1 fennel seed - 30g white wine 4.2 Raw Material Requirements 4.2.1 Raw ingredients and seasonings shall comply with the requirements of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Beef should be selected from fresh yellow beef tenderloin or cover meat aged over one year. 4.2.3 Wine used in the dish should be locally produced fermented soybean juice that is fresh, clear, and has a strong aroma. 4.2.4 High-malt liquor should be selected from small-clear-flavor white wine produced in Luzhou area. 5 Production Process 5.1 Wash the beef tenderloin, cut off the cross-grain tendons into 6cm-long, 4cm-wide, and 0.3cm-thick slices, and marinate with 2g salt, scallion leaves, and 5g ginger slices, as well as 5g cooking wine and 1g white wine for 1 hour. 5.2 Place the wok over high heat, add cold water, and boil the marinated beef slices. Remove the blood stains and blanch for about 1 minute, then remove and cool. 5.3 Place the wok over high heat and heat 500g refined vegetable oil to 150℃ (60% oil temperature). Fry the blanched beef slices to remove excess moisture, then fry again at a lower temperature until they turn light brown and remove. 5.4 Cook and plate. Place the wok over medium heat, add 100g refined vegetable oil and heat to about 130℃ (40-50% oil temperature). Add scallion sections, ginger slices, and fermented soybean juice. Season with boiling water, cooking wine, star anise, cloves, and fennel seed, as well as salt. After the beef slices boil, simmer over low heat for 30 minutes until they are tender and shreddable. Add fermented soybean juice and si