T/KLPX 17-2023 Active Group standards

T/KLPX 17-2023 Guizhou traditional Qian cuisine, pig pot soup · Pig pot soup cooking technical specifications

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/KLPX 17-2023

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 Qian cuisine - Pig Slaughter Soup. This standard applies to the traditional Guizhou Qian cuisine - Pig Slaughter Soup; Main technical content: Foreword 1. Origin and history of the dish: Pig Slaughter Soup is the first main dish eaten during the slaughter of pigs, usually in the form of a hotpot. The main ingredients include selected Rongjiang Xiangzhu pigs or local pork, pork intestines, and fresh pork blood, with a predominantly clear soup flavor, occasionally featuring sour and spicy versions. Pig Slaughter Soup emphasizes freshness and quality of the meat, with the key to its appeal being the freshness of the ingredients and the delicious taste of the soup. 2. Typical dish presentation example: A Pig Slaughter Soup * Producer: Pan Mingwu, Yang Lin; Photographer: Pan Guangwei Guizhou Traditional Qian Cuisine - Pig Slaughter Soup 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 Qian cuisine - Pig Slaughter Soup. This standard applies to the traditional Guizhou Qian cuisine - Pig Slaughter Soup. 2 Normative References The content of the following documents constitutes an indispensable part of this standard through normative references. Among them, the documents with a specified date only apply to the version corresponding to that date; the latest version (including all amendment sheets) of the documents without a specified date applies to this standard. GB 2721 Food Safety National Standard - Edible Salt GB 5749 Sanitary Standards for Drinking Water GB 2707 Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products GB 2762 Food Safety National Standard - Contamin