T/KLPX 05-2023 Active Group standards

T/KLPX 05-2023 Traditional Qian cuisine and the technical specifications for cooking "Niubi" (fermented cow stomach) in Rongjiang County

Publish Date: 2023-09-01 Implement Date: 2023-10-01 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/KLPX 05-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-09-01

Implement Date: 2023-10-01

Scope

Scope: This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the traditional Guizhou cuisine dish "Niu Mie·Rongjiang Niu Mie". This standard applies to the traditional Guizhou cuisine dishes "Niu Mie·Rongjiang Niu Mie". Main Technical Content: 1. Scope: This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the traditional Guizhou cuisine dishes "Niu Mie·Rongjiang Niu Mie". This standard applies to the traditional Guizhou cuisine dishes "Niu Mie·Rongjiang Niu Mie". 2. Normative Reference Documents: The content of the following documents constitutes essential provisions of this standard through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment sheets) of the unspecified-date referenced documents applies to this standard. - GB 2721: Food Safety National Standard for Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 2707: Food Safety National Standard for Fresh (Frozen) Livestock and Poultry Products - GB 2762: Limits for Contaminants in Food - GB 2763: Maximum Residue Limits for Pesticides in Food - NY/T 1193: Ginger - T/KLPX 05: Guizhou Cuisine Standard System 3. Terms and Definitions: The terms defined in T/KLPX 05 apply to this standard. 4. Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Beef: 250g 4.1.2 Tripe: 250g 4.1.3 Mie: 100g 4.2 Seasonings 4.2.1 Chili peppers: 50g 4.2.2 Salt: 10g, which shall comply with GB 2721 4.2.3 Pepper powder: 20g 4.2.4 Sichuan pepper: 50g 4.2.5 Soy sauce: 10ml 4.2.6 Sesame oil: 10g 4.3 Toppings 4.3.1 Ginger: 20g, which shall comply with GB/T