T/GXAS 771-2024 Active Group standards

T/GXAS 771-2024 Guangxi Laoyou Sauce Processing Technical Specifications

T/GXAS 771-2024

Publish Date: 2024-07-12 Implement Date: 2024-07-18 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/GXAS 771-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food processing

Publish Date: 2024-07-12

Implement Date: 2024-07-18

Scope

Scope: This document defines the terms and definitions of Guangxi Laoyou Sauce, establishes the processing procedures of Guangxi Laoyou Sauce, and stipulates the operating instructions for each stage of the process, including the selection of main and auxiliary materials, pre-processing, seasoning and cooking, hot filling, sterilization, and outer packaging, as well as the requirements for the sensory quality of the finished product. It also describes the traceability method of the processing information. This document is applicable to the processing of Guangxi Laoyou Sauce. Main technical content: This document defines the terms and definitions of Guangxi Laoyou Sauce, establishes the processing procedures of Guangxi Laoyou Sauce, and stipulates the operating instructions for each stage of the process, including the selection of main and auxiliary materials, pre-processing, seasoning and cooking, hot filling, sterilization, and outer packaging, as well as the requirements for the sensory quality of the finished product. It also describes the traceability method of the processing information. This document is applicable to the processing of Guangxi Laoyou Sauce.