T/LCX 003-2019 Active Group standards

T/LCX 003-2019 Technical Specifications for the Duckling Removal Process

T/LCX 003-2019

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/LCX 003-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Animal quarantine, veterinary medicine, and disease prevention and control

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-12-15

Implement Date: 2020-02-28

Scope

Main Technical Content: According to historical records, steaming originated in the Neolithic era, and the cooking method of steaming has been passed down for thousands of years. Since then, the steaming technique has been continuously improved and innovated. It is said that in the Three Kingdoms period, the Shu people developed steamed whole chickens, and on this basis, they developed the dish of "steamed chicken with garnish". This popular dish is one of the main courses at the "Nine-course Banquet" of Sichuan rural feasts. The people of Luzhou are known for their taste preferences of "sweet and sour with tender and crispy texture", and their use of chicken can be considered unique in Sichuan. Among the cold dishes, there is Luzhou boiled chicken; in the marinated products, there is Gulin spicy chicken; in the fried dishes, there is chicken with bones; in the soup dishes, there are Guanyin Yuemu Soup and Baima Chicken Soup of Luzhou County; and in the steamed dishes, there is steamed chicken with garnish. Steamed chicken with garnish uses the steaming method. The just-cooked chicken is deboned and cut into strips, then garnished with self-marinated pickled beans. Through the process of boiling and steaming with strong fire, it is steamed until cooked through and then inverted into another soup bowl. It has a salty, sour and fresh taste with a crispy texture, and is highly popular, having long become a signature dish of the Nine-course Banquet. Steamed Chicken with Garnish Technical Specifications 1 Scope This standard specifies the terms and definitions, raw material requirements, production process, and precautions for steamed chicken with garnish. 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.