T/KLPX 08-2023 Active Group standards

T/KLPX 08-2023 State snacks Sister's rice · Three treasures of the Dong family Sister's rice 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 08-2023

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

Main Technical Content: 1. Origin and Processing of Rice Dishes: - Natural plants (yellow rice flowers and black rice leaves) are used to dye glutinous rice, which is then steamed with the original glutinous rice. The yellow, black, and white colors create this unique “Three Treasures Sister Rice” dish, which is a must-have offering for folk rituals or ethnic festivals. 2. Typical Presentation of Rice Dishes: - Example of “Sister Rice · Dongjia Three Treasures Sister Rice” - Creators: Pan Mingwu, Yang Zhi, Tao Chengcheng, Yang Yubi, Tian Yingping, Yang Xian, Bai Zuoting - Photographer: Pan Guangwei - Guizhou Snack: Sister Rice · Dongjia Three Treasures Sister Rice - Cooking Technical Specifications 1. Scope: This standard specifies the raw materials and quantities, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Guizhou snack “Sister Rice · Dongjia Three Treasures Sister Rice”. 2. Normative Reference Documents: - Documents listed below are essential provisions of this standard through normative reference. - Documents with a specified date apply only to the corresponding version on that date; documents without a specified date apply to the latest version (including all amendments). - GB 2721: Food Safety National Standard for Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 2707: Food Safety National Standard for Fresh (Frozen) Livestock and Poultry Products - GB 2762: Limits of Contaminants in Food - GB 2763: Maximum Residue Limits of Pesticides in Food - NY/T 1193: Ginger - T/KLPX08: Qianmen Cuisine Standard System 4. Raw Materials and Requirements - 4.1 Main Ingredients - 500g local glutinous rice. - 4.2 Dyeing Materials - 20g yellow dyeing rice flowers. - 20g black dyeing rice flowers. - 4.3 Garnishes - 4.4 Processing Water shall comply with GB 5749 r