T/GLCX 006-2018 Active Group standards

T/GLCX 006-2018 Pingle Eight Brewing Process Specification in Cuisine

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 006-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. Pork from the Guilin region should be selected, which should comply with the provisions of GB 2707. 2. Fish from the Guilin region should be selected, which should comply with the provisions of GB 2733. 3. Various vegetables from the Guilin region should be selected, which should comply with the provisions of GB 2762 and GB 2763. II. Process flow: Preparation of main and auxiliary raw materials → filling → mixing → fermentation → cooking. III. Main production processes: 1. Filling: The fillings of the Eighteen Fermented Dishes can be divided into two categories based on their texture: crispy fillings and soft fillings; and based on the combination of meat and vegetables: all-meat fillings, all-vegetable fillings, and mixed meat and vegetable fillings. The types of fillings include: all-fish fillings, all-meat fillings, fat-lean meat fillings, fish-pork fillings, mushroom-meat fillings, glutinous rice-meat fillings, water tofu-meat fillings, water chestnut-meat fillings, fish jelly fillings, and meat jelly fillings, etc. The fillings should be prepared according to the requirements of the fermented dishes. 2. Fermentation: The fillings are fermented into vegetables, tofu, eggshells, etc. 3. Cooking: Suitable cooking methods for fermented dishes include steaming, frying, braising, roasting, and boiling. Choose the appropriate cooking method according to the requirements of the fermented dishes.