T/LCX 020-2022 Active Group standards

T/LCX 020-2022 The specifications for the production process of Zao Xiang Fur Seal are as follows

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 020-2022

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 Formulas and Raw Material Requirements 4.1 Formula - 125g of chicken breast - 4 egg whites - 20g of tender lettuce - 30g of winter bamboo shoot tips - 100g of tomatoes - 130g of fermented rice wine sauce - 30g of fresh milk - 10g of ginger slices - 15g of scallion sections - 70g of wet starch - 5g of salt - 1g of MSG - 1g of pepper powder - 850g of fresh soup - 10g of melted chicken oil - 2,000g of melted lard (consumption: 75g) 4.2 Raw Material Requirements 4.2.1 Raw ingredients and seasonings shall comply with GB 2762 and GB 2763. 4.2.2 Chicken breast: Select fresh chicken breast from hens aged around 8 months. 4.2.3 Winter bamboo shoot tips: Fresh winter bamboo shoot tips are ideal. 4.2.4 Production Process 5.1 Preparation 5.1.1 Skin and remove large tendons from the chicken breast. Loosen the meat with the back of a knife, remove small tendons, and pound into a paste. Add 150g of cold fresh soup or ginger and scallion water and stir evenly. Add 3g of salt and 50g of fermented rice wine sauce, and continue to stir in the same direction until the chicken paste and egg whites blend together. Add 50g of water starch and fresh milk and stir in the same direction to form a chicken paste with a rice paste-like consistency. 5.1.2 Blanch the winter bamboo shoot tips, cut them into 3cm-long, 2cm-wide, and 0.2cm-thick slices; cut the tomatoes into 3.5cm-long, 2.5cm-wide, and 0.2cm-thick petals; cut the scallions into 3cm-long sections; and cut the ginger into nail-sized pieces. Wash the tender lettuce and set aside. 5.1.3 Heat a pot and pour in the melted lard when it reaches 120℃. Remove the pot from the heat and pour in about 30g of the chicken paste. Rotate the pot to spread it into a 0.1cm-thick layer. Pour in hot oil and remove the chicken slices when they float to the surface. Soak them in fresh soup and repeat the process for the remaining ingredients. 5.2 Cooking and Plating 5.2.1