T/LCX 025-2022 Active Group standards

T/LCX 025-2022 Freezing Fresh Bamboo Shoots Production Techniques Specification

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 025-2022

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 Recipe and raw material requirements 4.1 Recipe - Fresh bamboo shoot tips: 200g - Asparagus: 100g - Lemon: 100g - Cherry tomatoes: 50g - White wine: 100g -Soy sauce: 10g - Mustard: 10g - MSG: 5g -Salt: 3g -Fresh chili peppers: 10g - Ginger and garlic: 5g - Drinking water: 400g 4.2 Raw material requirements 4.2.1 Raw ingredients and seasonings shall comply with the provisions of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Fresh bamboo shoots: Select the tender stems or buds of fresh bamboo shoots harvested in spring, summer, and autumn in Luzhou City, with a length of 10cm to 15cm and a diameter of 1cm to 2.5cm. 4.2.3 Asparagus: Select fresh asparagus with a length of 7cm and a diameter of 1cm. 4.2.4 White wine: A 50-degree Xiaoqu Qingxiang-style white wine produced in Luzhou City. 4.2.5 Soy sauce: Luzhou Xian City soy sauce. 5. Production process 5.1.1 Wash the fresh bamboo shoot tips, asparagus, lemon, and cherry tomatoes and set aside. 5.1.2 Select slightly thicker fresh bamboo shoots and cut them into 5cm to 6cm sections; the remaining ones are cut into 7cm-long, 1mm-wide, and 0.2cm-thick slices; asparagus is cut into 5cm sections; lemon is cut into 6cm-diameter, 0.3cm-thick semicircles; and cherry tomatoes are cut in half and set aside. 5.1.3 Chop the chili peppers into granules and mix with MSG and soy sauce to make a dipping sauce; add soy sauce to the mustard paste to make another dipping sauce. 5.1.4 Boil water in a pot, blanch the fresh bamboo shoots and asparagus in boiling water for 1 minute, then quickly transfer them to frozen drinking water and soak for 1 hour. 5.1.5 Arrange the thin bamboo slices on a round plate in the shape of a chrysanthemum petal, with cherry tomatoes placed in the center. Place the plate on the side of an ice bowl to decorate the ice plate. Then insert the bamboo and asparagus into the ice bowl and decorate with lemon and cherry tomatoes. Serve with the