T/LCX 001-2019 Active Group standards

T/LCX 001-2019 Technical Specifications for the Process of Making Fried Eggs with Herb Seeds

T/LCX 001-2019

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 001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Sugar production and sugar products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main technical content: Lotus seed egg dish, also known as "Liao Zi Chao Dan", is a unique dish of Luzhou County with a history of hundreds of years. "Liao Zi Chao Dan" is not a fried egg dish. The word "Chao" includes techniques such as spreading, stuffing, folding, wrapping, and sticking, which is a local cooking technique in Luzhou cuisine and a major steamed dish in the "Luzhou Nine Great Bowls". Lotus seed egg dish draws inspiration from making dumplings in noodles, using whole egg liquid to spread egg skin in a pan (spoon), stuffing with filling, and wrapping and sticking the other half of the egg skin to form an egg dumpling. The pan (spoon) is used to fry out the fragrance of the egg, with delicate techniques. The filling uses eco-friendly lotus seed grass as seasoning, featuring a unique flavor and highlighting the distinctive seasoning style. Pork and eggs are used as raw materials, emphasizing the local sourcing of ingredients in the Nine Great Bowls. By combining common ingredients with elegant color schemes, the dish showcases its beauty and elegance. **Lotus Seed Chao Dan Technical Specifications** 1 Scope This standard specifies the terminology and definitions, raw material and auxiliary material requirements, production processes, and precautions for Lotus Seed Chao Dan. 2 Normative References The following documents are essential for the application of this document. For documents with a specified date, only the version on that date applies to this document. For documents without a specified date, the latest version (including all amendment lists) applies to this document. - GB 2762 - Food Safety National Standards - Limits of Contaminants in Food - GB 2763 - Food Safety National Standards - 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 Terminology and Definitions The following t