T/LFCFXH 009-2024 Active Group standards

T/LFCFXH 009-2024 Hongdong Famous Snack Production Standards Hongdong Lamb Soup

T/LFCFXH 009-2024

Publish Date: 2024-08-12 Implement Date: 2024-08-12 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/LFCFXH 009-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-08-12

Implement Date: 2024-08-12

Scope

Main technical content: The main ingredients include lamb skeletons, lamb livers, lamb blood, lamb hearts, lamb lungs, lamb stomachs, and lamb intestines. The auxiliary ingredients include lamb fat, edible salt, chili powder, and scallions. 1. Wash: Place the lamb skeletons, lamb livers, lamb hearts, lamb lungs, lamb stomachs, and lamb intestines in stainless steel basins. Wash them more than ten times and soak them for 2 hours, then set aside. Wash the lamb fat and scallions with water and set aside. 2. Simmer bone broth: Place the lamb skeletons in a pot, add cold water, and boil over high heat. Skim off the foam, add the lamb fat, and simmer over medium-low heat until the broth becomes thick and milky in color. 3. Prepare offal: Cut the cleaned lamb stomachs and lamb intestines into different-shaped slices and strips, then add them to the 6.6.2 bone broth and simmer over low heat for 4 hours. Add appropriate amount of edible salt and simmer for 30 minutes. 4. Cook offal: Place the cleaned lamb livers, lamb hearts, and lamb lungs in a pot, add cold water, and boil over high heat. Skim off the foam, then simmer over medium-low heat until they are cooked. 5. Cut offal: Cut the cooked lamb livers, lamb hearts, and lamb lungs into different-shaped slices or strips. The strips should be very thin and the slices should be very thin, then set aside. 6. Stir-fry lamb oil chili: Cut the lamb fat into small pieces, add water to extract the mature oil, remove the oil residue, and heat the oil to 80°C. Add chili powder and stir-fry over low heat until the color becomes bright red and the aroma is released. 7. Serve: Pour an appropriate amount of 6.6.2 bone broth into a pot and boil it. Add the sliced or striped lamb livers, lamb hearts, and lamb lungs and boil for 5 minutes. Serve in bowls, add 1cm-long scallion sections, and add lamb oil chili or eat with pita bread or fried dough sticks according to personal taste.