T/LCX 006-2019 Active Group standards

T/LCX 006-2019 Sweet and sour fish processing 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 006-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main technical content: Sweet and sour fish is a local traditional delicacy of Luzhou, with a strong home-style flavor. It is made from fresh small crucian carp grown naturally in rice fields, reservoirs, irrigation ditches, and rivers. After being battered and fried, it is steamed in a bowl and served with sauce. Sweet and sour fish originated in Luzhou City. Luzhou County is well-known as the "Land of Fish and Rice" in southern Sichuan, with its abundant water systems providing natural growth conditions for fish. There are many freshwater fish species, and crucian carp are particularly abundant, providing inexpensive and high-quality ingredients for the "Nine Great Bowls" of Luzhou. Sweet and sour fish has a strong local flavor and is deeply loved by the people. It is not only one of the representative dishes of Luzhou, but also a main dish of the "Nine Great Bowls". This dish not only embodies the auspicious meaning of "fish every year" in the "Nine Great Bowls" banquet, but also plays a role in adjusting the taste of the banquet dishes. **Technical Specifications for Sweet and Sour Fish** 1 **Scope** This standard specifies the terms and definitions, raw material requirements, production process, and precautions for sweet and sour fish. 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 Standard - Limits of Contaminants in Food - GB 2763 - Food Safety National Standard - Maximum Residue Limits of Pesticides in Food - GB/T 12729.1 - Spices and Seasonings - Nomenclature - Catering Service Food Safety Operation Guidelines (Market Supervision Administration [2018] No. 12) 3 **Terms and Definitions** The following terms and definitions apply to this document. 3.1 **Luzhou Cuisine