T/XDBX 010-2023 Active

Main Technical Content: **Requirements 4.1**: The sensory requirements of the product quality shall comply with the requirements in Table 1. **Table 1**: Sensory Indicators and Test Methods - Color: The color of the marinated dishes should be golden yellow. Take an appropriate sample and place it in a white porcelain plate to observe the color and state under natural light. - Odor: After rinsing with warm water, evaluate the odor and taste. The odor and taste should be characteristic of the marinated product, with no abnormal odor or flavor. - Appearance: The product should be in a normal state, without mold, mildew, white film, or other impurities visible to the naked eye. **Physical and Chemical Requirements**: Comply with the requirements in Table 2. **Table 2**: Physicochemical Indicators - Nitrite (calculated as NaNO2), mg/kg ≤ 20 (GB 2762). - Lead (calculated as Pb), mg/kg ≤ 0.5 (GB 2762). - The use of food additives shall comply with the provisions of GB 2760 for pickled or fermented vegetable products. - Microbial limits shall comply with GB 2714. - Net content shall comply with the "Measures for the Supervision and Administration of Quantitative Packaging of Commodities". - The product must come from an enterprise with a food production license. **Requirements 4.2**: Packaging - Pre-packaging processing shall meet the requirements in 4.1. - Packaging materials: - Plastic bags, cardboard boxes, etc. shall be firm, clean, and meet food safety and hygiene standards. - Plastic bags shall comply with GB 4806.7, and cardboard boxes shall comply with GB/T 6543. - Printing inks or adhesives used in labels/seals shall be non-toxic. - Packaging materials shall not be exposed to disinfectants, preservatives, fumigants, or insecticides during storage and use to avoid contamination. - Packaging capacity: The size and shape of containers shall facilitate product circulation and sales. - Net content allowable devia