T/KLPX 13-2023 Active Group standards

T/KLPX 13-2023 Guizhou traditional Qian cuisine: Sour soup beef and cooking specifications for sour soup beef

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 13-2023

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 Qian cuisine dish "Acid Soup Beef". This standard applies to the traditional Guizhou Qian cuisine dish "Acid Soup Beef". Main technical content: 1. Origin and development of the dish: Acid Soup Beef originated from Acid Soup Fish, with its essence lying in the acid soup. It is made from fermented rice soup, soaked tomato and chili sauce, and a few locally grown wild cherry tomatoes. The resulting soup is truly addictive! It stimulates the appetite and is paired with tender and juicy Guizhou local yellow beef. After briefly dipping in the sauce made from ground chili peppers and roasted chili peppers, it's a delightful experience. 2. Typical presentation examples: A. Acid Soup Beef *Preparers: Pan Mingwu, Xu Shilin, Zhong Mingjin, Pan Yingshen, Yang Zhi, Tao Chengcheng, Yang Yubi, Tian Yingping, Yang Xian, *Photographer: Pan Guangwei Guizhou Traditional Qian Cuisine Acid Soup Beef Cooking Technique Specification 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 Qian cuisine dish "Acid Soup Beef". This standard applies to the traditional Guizhou Qian cuisine dish "Acid Soup Beef". 2 Normative References The content of the following documents constitutes essential provisions of this standard through normative references. 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 - Edible Salt - GB 5749 Drinking Water Hygiene Standard - GB 2707 Food Safety National Standard - Fresh (Frozen) Live