T/JSEFA 001-2023 Active

Main Technical Content: 4. Product Classification 4.1 Spicy Mushroom Sauce: - Ingredients: Mushroom, oyster mushroom, vegetable oil, broad bean paste, peanut butter, sesame paste, and soybean paste. - Additives: Beef sauce seasoning, sesame seeds, white sugar, mushroom seasoning, ginger juice, spices, white pepper, chili powder, seasoning wine, and brewed soy sauce. - Additives: Potassium sorbate. - Process: Pre-treatment, stir-frying, and packaging to create a semi-solid seasoning. 4.2 Fresh Fragrance Mushroom Sauce: - Ingredients: Mushroom, oyster mushroom, vegetable oil, broad bean paste, peanut butter, sesame paste, and soybean paste. - Additives: Beef sauce seasoning, oil chili peppers, white sugar, mushroom seasoning, ginger juice, spices, Sichuan pepper oil, white pepper, chili powder, seasoning wine, and brewed soy sauce. - Additives: Potassium sorbate. - Process: Pre-treatment, stir-frying, and packaging to create a semi-solid seasoning. 5. Quality Requirements 5.1 Raw Materials and Ingredients 5.1.1 Mushroom and oyster mushroom shall comply with GB 7096. 5.1.2 Vegetable oil shall comply with GB 2716. 5.1.3 Broad bean paste shall comply with GB 2718. 5.1.4 Peanut butter shall comply with QB/T 1733.4. 5.1.5 Sesame paste shall comply with LS/T 3220. 5.1.6 Soybean paste shall comply with GB/T 24399. 5.1.7 Beef sauce seasoning shall comply with SB/T 10757. 5.1.8 Oil chili peppers shall comply with GB/T