T/KLPX 16-2023 Active Group standards

T/KLPX 16-2023 Guizhou traditional Qian cuisine: Rongjiang raw pickled dish. Raw pickling cooking technique specification

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 16-2023

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 cooking techniques of Guizhou snack "Volunteer Noodles · Rongjiang Volunteer Noodles". This standard applies to the traditional Guizhou cuisine "Rongjiang Raw Marinated Foods · Rongjiang Raw Marinated Foods". Main technical content: Introduction 1. Origin and development of the dish: Rongjiang Raw Marinated Foods is a cold dish made from seasonal vegetables such as cucumbers, lettuce, and radishes. The vegetables are washed and sliced, then soaked in fermented rice vinegar and water for a short while, and served with local chili peppers. It's crispy and refreshing, and an excellent dish to beat the summer heat. 2. Typical form of the dish: Examples of Guizhou traditional cuisine "Rongjiang Raw Marinated Foods · Rongjiang Raw Marinated Foods". 3. Scope of the standard: This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the cooking techniques of Guizhou snack "Volunteer Noodles · Rongjiang Volunteer Noodles". It applies to the traditional Guizhou cuisine "Rongjiang Raw Marinated Foods · Rongjiang Raw Marinated Foods". 4. Normative references: The following documents are essential components of this standard through normative references. For dated references, only the version corresponding to that date applies to this standard; for undated references, the latest version (including all amendments) applies. GB 2721 Food Safety National Standard - Edible Salt GB 5749 Sanitary Standards for Drinking Water GB 2707 Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products GB 2762 Food Safety National Standard - Contaminants in Food GB 2763 Food Safety National Standard - Maximum Residue Limits of Pesticides in Food NY/T 1193 Ginger T/KTPX16 Guizhou C