T/DYXC 0001-2021 Active Group standards

T/DYXC 0001-2021 DanYang Meat Wrappers

Publish Date: 2021-03-05 Implement Date: 2021-03-05 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/DYXC 0001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Other

Publish Date: 2021-03-05

Implement Date: 2021-03-05

Scope

Main Technical Content: Chapter 1: Scope This document specifies the raw material requirements, processing procedures, product quality standards, inspection rules, product labeling, packaging, transportation, and storage for Danyang Meat Yin. This document applies to Danyang Meat Yin products. Chapter 3: Terms and Definitions To facilitate the understanding and implementation of the standard, this chapter provides the terms and definitions of "Meat Yin Skin" and "Danyang Meat Yin". Chapter 4: Product Classification This chapter specifies the product classification of Danyang Meat Yin. Based on the different processing methods, they are divided into two categories: cooked products and raw products. Chapter 5: Raw Material Requirements It stipulates the requirements for raw materials such as Meat Yin Skin, fresh pork, MSG, edible salt, sweet potato starch, scallions, MSG, edible salt, soy sauce, and white sugar, which should comply with relevant national standards. Chapter 6: Technical Requirements (1) Sensory Indicators It stipulates the sensory indicators of Danyang Meat Yin, including appearance, color, taste, smell, and foreign matter. (2) Physical and Chemical Indicators It stipulates the physical and chemical indicators of raw Danyang Meat Yin products, including filling content, moisture, peroxide value, and volatile basic nitrogen. (3) Pollutant Limit Requirements The limit requirements for pollutants in raw products should comply with the requirements for seasoned meat products in GB 2762, and the limit requirements for pollutants in cooked products should comply with the requirements for cooked meat products in GB 2726. (4) Microbiological Limit Requirements The limit requirements for pathogenic bacteria in raw products should comply with the requirements for meat products in GB 29921, and other microbiological limit requirements should comply with the requirements in SB/T 10379. The microbiological limit requirements fo