T/MJJF 004-2023 Active

Main technical content: There are currently no standards in the field of crayfish seasoning production and sales in our province. This project was proposed by Qianjiang Xiaofei Ge Seasoning Co., Ltd., with technical support provided by Hubei Standardization and Quality Research Institute, Qianjiang Hao Daxia Food Co., Ltd., Qianjiang City Lobster Industry Integrated Development Service Center, Hubei Botchuan Biotechnology Co., Ltd., and Qianjiang Laike Eat Shrimp Food Technology Co., Ltd. The project aims to formulate the "Qianjiang Crayfish Seasoning Production and Sales Guide" group standard. This document mainly stipulates the classification of crayfish seasoning varieties, production and processing procedures, production and processing requirements, inspection requirements, storage, transportation, shelf life, and sales management requirements. It is applicable to crayfish seasoning produced and sold within Qianjiang City, and can be referenced and implemented throughout Hubei Province and beyond. The specific research content is listed as follows: 1. Introduction 2. Scope 3. Normative reference documents 4. Terms and definitions 5. Variety classification 5.1 Oil-containing non-ready-to-eat semi-solid compound seasoning sauce for crayfish 5.2 Non-oil-containing non-ready-to-eat solid compound seasoning for crayfish 5.3 Non-oil-containing ready-to-eat liquid compound seasoning for crayfish 6. Production and processing requirements 6.1 Requirements for processing facilities and processes 6.2 Process requirements 7. Inspection requirements 7.1 Inspection content and methods 7.2 Inspection rules 8. Storage, transportation, and shelf life 8.1 Storage 8.2 Transportation 8.3 Shelf life 9. Sales management 9.1 Offline sales 9.2 Online sales 9.3 After-sales service