T/LCX 005-2019 Active Group standards

T/LCX 005-2019 Sauce Filling Technique Specification

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 005-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Processing technology

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main Technical Content: Pork with Pickled Vegetables, also known as Xian Shao Bai, is a traditional delicacy of Sichuan cuisine and is still popular in restaurants and banquets across the country. In 2004, the book "Integrated Collection of Chinese Cooking Techniques" jointly compiled by the China Cuisine Association and the Japan Culinary Association included Pickled Pork with Shoots as a representative dish of Sichuan cuisine. The preparation method of Luzhou-style Pickled Pork with Shoots is generally the same as that of Sichuan cuisine. The difference is that Luzhou Pickled Pork with Shoots uses Luzhou shoots as a seasoning. Luzhou shoots are one of the four major pickled vegetables in Sichuan, characterized by their salty and fresh yellow color, retaining their original flavor after long steaming, being crispy without softening, and having a unique flavor. In terms of seasoning, Luzhou Pickled Pork with Shoots is served with Luzhou chili peppers, fermented soybean juice, and seasonings, highlighting the Luzhou flavor style. In terms of preparation, the shoots must be stir-fried until fragrant, demonstrating the differences in Luzhou cooking techniques. It is an essential dish of the "Nine Great Bowls" in Luzhou County. **Technical Specifications for Pickled Pork with Shoots** 1 **Scope** This standard specifies the terminology and definitions, raw material requirements, preparation process, and precautions for Pickled Pork with Shoots. 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 Food Safety National Standards - Contaminants Limits in Food - GB 2763 Food Safety National Standards - Maximum Residue Limits of Pesticides in Food - GB/T 12729.1 Spices and Seasonings - Nomenclature - Catering Service