T/KLPX 02-2023 Active Group standards

T/KLPX 02-2023 Traditional Qiancuisine Rice Burnt Fish· Cooking Techniques 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 02-2023

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 traditional Guizhou dish "Rice Flower Fried Fish". This standard applies to the traditional Guizhou dish "Rice Flower Fried Fish". Main technical content: 1. Origin and history of the dish: Rice Flower Fried Fish is made by placing fish seedlings in rice fields after transplanting. The fish grow on rice flowers, and when the rice matures, the fish also grow larger. During the autumn harvest, fresh chili peppers and wild vegetables are available at the field edges. The fish are grilled over charcoal, mixed with chili peppers and wild vegetables, and seasoned. The fish meat has a natural rice flower fragrance, tender texture, and sweet flavor. Grilled over charcoal and mixed with green chili peppers and local wild vegetables, it has a unique flavor. 2. Typical form of the dish: Example of Rice Flower Fried Fish *Rice Flower Fried Fish* Preparers: Pan Mingwu, Xu Shilin, Wu Xizheng, Yang Lin Photography: Pan Guangwei Guizhou Traditional Guizhou Cuisine: Rice Flower Fried Fish Cooking Technical Specifications 1. Scope This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the traditional Guizhou dish "Rice Flower Fried Fish". This standard applies to the traditional Guizhou dish "Rice Flower Fried Fish". 2. Normative references The content of the following documents constitutes an essential part of this standard through normative references. Among them, the referenced documents with a specified date only apply to the version corresponding to that date; the latest version (including all amendment sheets) of the non-dated referenced documents applies to this standard. - GB 2721: Food Safety National Standard - Edible Salt - GB 5749: Hygienic Standards for Drinking Wat