T/LCX 004-2019 Active Group standards

T/LCX 004-2019 Technical Specifications for Duck Deduction Process

T/LCX 004-2019

Publish Date: 2019-12-15 Implement Date: 2020-02-28 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/LCX 004-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Tobacco, beverage crops, and products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main Technical Content: Duck dishes have a history of thousands of years. Since ancient times, there has been the saying that "duck is fragrant and chicken is tender". Duck is rich in nutritional value. According to Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty, duck meat, together with pigeon meat and bird's nest, is a perfect remedy for replenishing vital energy, indicating its high utilization value. High-end banquet dishes such as cordyceps duck and Eight Treasure Gourd Duck; dishes using duck as the main ingredient and employing baking, smoking, frying, and roasting techniques, such as Beijing roast duck and Zhengcha duck; and dishes like konnyaku roast duck, which are popular among the general public, such as Sichuan pepper-fried duck and red-cooked duck soup. Steamed duck, which uses steaming techniques, selects local ingredients and has a graceful shape, making it easy to prepare. It is a traditional steamed dish widely popular in the Nine-Dishes Banquet of Luzhou County. **Steamed Duck Technical Specifications** 1 Scope This standard specifies the terms and definitions, raw material and auxiliary material requirements, production processes, and precautions for steamed duck. 2 Normative References The following documents are essential for the application of this document. For dated references, only the version dated on the specified date applies to this document. For undated references, the latest version (including all amendment lists) applies to this document. - GB 2762 Food Safety National Standard: Limits of Contaminants in Food - GB 2763 Food Safety National Standard: Maximum Residue Limits of Pesticides in Food - GB/T 12729.1 Spices and Seasonings: Names - Catering Service Food Safety Operation Guidelines (Market Supervision Administration [2018] No. 12) 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Luzhou Cuisine Luzhou Cuisine is a local flavor school of Sichuan Cu