T/LCX 018-2022 Active Group standards

T/LCX 018-2022 Soft fried beef tripe processing technique 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 018-2022

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: - Beef tripe: 500g - Cooked vegetable oil: 1000g - Cooking wine: 20g - Ginger: 10g - Scallions: 20g - Salt: 4g - Liquor: 5g - Pepper powder: 1g - Dry starch: 75g - Egg whites: 2 pieces - Sugar: 1g - Vinegar: 1g - Lotus root: 100g - MSG: 1g - Sichuan pepper powder: 2g - Sesame oil: 1g 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 Beef tripe: Select fresh yellow cattle tripe aged over 2 years for the best quality. 4.2.3 Liquor: Choose small-curved clear-flavored liquor produced in Luzhou region. 5 Production process 5.1 First, remove excess tendons and fat from the beef tripe and wash it clean. Peel off the outer skin and cut it into 5 diagonal incisions along the grain, with the depth reaching two-thirds of the material thickness. Then, cut the material into a rooster-comb-shaped piece using two cuts per break. Add ginger slices, scallions, 1g of salt, pepper powder, and cooking wine to marinate for 30 minutes. 5.2 Wash the lotus root and cut it into thin strips. Mix with salt, sugar, vinegar, and sesame oil to make sweet and sour lettuce. 5.3 Prepare a pepper-salt dipping sauce by mixing salt, MSG, and Sichuan pepper powder. 5.4 Mix the marinated material with egg whites and dry starch to make egg white-starch batter. 5.5 Drain the marinated material and mix it with the egg white-starch batter. 5.6 Cook and plate. Heat the wok over medium heat, add cooked vegetable oil and fry at 110℃ (4℃ oil temperature) until the material turns golden brown. Remove and break it up. When the oil temperature rises to 170℃ (6℃ oil temperature), fry it again until slightly golden and plate it with sweet and sour lettuce and pepper-salt dipping sauce. 6 Sensory and flavor characteristics: - Light yellow in color - Salty and fresh with a h