T/KLPX 012-2023 Active Group standards

T/KLPX 012-2023 Traditional Qian cuisine: Blood-filled rice cake and specification for cooking techniques of Blood-filled rice cake

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 012-2023

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 process, plating, quality requirements, and optimal consumption time for the traditional Guizhou Qian Cuisine - Blood-Stuffed Baba cooking technique. This standard applies to the traditional Guizhou Qian Cuisine - Blood-Stuffed Baba; Main technical content: Introduction 1. The origin of the dish - Blood-Stuffed Baba is an essential delicacy for the Miao and Dong ethnic groups during festivals such as the New Year, when they slaughter pigs and eat Pao Tang soup. In the era of food shortages, to fill their stomachs, they mixed steamed glutinous rice, hot pork blood, and diced pork with fennel, sandalwood, salt, and Sichuan pepper, then stuffed them into pig small intestines and boiled them in a pot. Cut into small pieces and eaten, the dish tastes even more delicious than meat. Blood-Stuffed Baba has a dark red and shiny color, with a smoky and soft flavor, combining meat and vegetables, rich in nutrients, and not greasy but satisfying. It is a perfect accompaniment for drinking and dining. 2. Typical form examples of the dish A Blood-Stuffed Baba * Blood-Stuffed Baba - Producer: Pan Mingwu, Xu Shilin, Zhong Mingjin, Pan Yingshen, Yang Zhi, Tao Chengcheng, Yang Yubi, Tian Yingping, Yang Xian, Photography: Xiong Xuemei Guizhou Traditional Qian Cuisine - Blood-Stuffed Baba Cooking Technique 1 Scope This standard specifies the raw materials and quantities, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the traditional Guizhou Qian Cuisine - Blood-Stuffed Baba. This standard applies to the traditional Guizhou Qian Cuisine - Blood-Stuffed Baba. 2 Normative Reference Documents The content of the following documents constitutes an indispensable part of this standard through normative reference in the text. Among them, the referenced documents with a specified date only apply to the version corresponding to that date; the latest