T/LCX 026-2022 Active Group standards

T/LCX 026-2022 Technical Specifications for the Production Process of Angelica Lion's Head

T/LCX 026-2022

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 026-2022

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 - 200g of three-line pork - 20g of water chestnuts - 20g of winter bamboo shoots - 100g of black chicken meat - 20g of shrimp - 50g of fresh angelica - 10g of ginger - 30g of scallions - 3g of water starch - 1 egg white - 5g of salt - 2g of MSG - 50g of strong-flavor white wine 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 Select fresh three-line pork for the main ingredient. 4.2.3 Use fresh, crispy, and sweet water chestnuts; select fresh winter bamboo shoots; and choose leg meat from black chickens. 4.2.4 Use fresh, sweet angelica from Gulin County, with a diameter of 0.5cm. Dried angelica can also be used as an alternative. 5. Production process 5.1 Pre-processing 5.1.1 Peel and wash the three-line pork, then cut it into pomegranate-sized pieces for later use. 5.1.2 Wash and cut the angelica, winter bamboo shoots, water chestnuts, shrimp, and black chicken meat into pieces of similar sizes as the pork. 5.1.3 Add salt and strong-flavor white wine to the prepared meat, bamboo shoots, and water chestnuts. Mix well, then add the egg white and water starch and continue to mix in the same direction until the mixture forms a smooth paste. When the particles adhere to each other, place the ingredients in the palm of your hand and toss them repeatedly between your left and right hands to form a ball about 5cm in diameter, commonly known as a "Lion's Head". 5.2 Cooking and plating - Use a clay pot and add large bone soup, ginger, and scallions. Bring to a boil, then simmer the Lion's Head over low heat for three hours. Remove it and place it in a clay pot. Add clear soup and decorate with a green leaf. Light a spirit lamp and place the clay pot on the spirit lamp to serve. 6. Sensory and taste characteristics - The soup is clear, s