T/LZBX 007-2019 Active Group standards

T/LZBX 007-2019 Intangible Cultural Heritage - the standardization of cooking process for Zhongdu and Family Banquet sour and sweet meat ball

Publish Date: 2019-06-28 Implement Date: 2019-06-28 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/LZBX 007-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Integrated services

Publish Date: 2019-06-28

Implement Date: 2019-06-28

Scope

Scope: This standard specifies the definition of family banquets, the raw material requirements for cooking sweet and sour meatballs, cooking utensils, preparation methods, dish characteristics, and the best way to enjoy them. This standard applies to the preparation of sweet and sour meatballs for family banquets in Luxi County, Liuzhou City, Guangxi Province. Main technical content: 4.1.1 Main ingredients: 500g pork. 4.1.2 Ingredients: 10g scallions, 2 eggs, 100g taro, 100g lotus root, 50g chayote or water chestnut, 15g mushrooms, and 15g fungus. 4.1.3 Seasonings: 5g table salt, 500g cooking oil, 10g vinegar, 70g cornstarch, 100g tomatoes, 10g ginger, 10g minced garlic, and 2g five-spice powder, as well as 10g white sugar.