T/QSX 0009-2023 Active Group standards

T/QSX 0009-2023 Pre-cooked Meals - Hand-grilled Lamb Chops

T/QSX 0009-2023

Publish Date: 2023-10-01 Implement Date: 2023-10-07 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/QSX 0009-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-10-01

Implement Date: 2023-10-07

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection rules, labels, packaging, transportation, storage, and recall requirements for hand-pulled lamb chops; Main technical content: 1. Terms and definitions: Defines the terminology and concepts of hand-pulled lamb chops and dipping sauces, using peeled Qinghai Tibetan lamb whole rib meat and Qinghai Lake salt as raw materials. Hand-pulled lamb chops are made from peeled Qinghai Tibetan lamb whole rib meat, with or without the addition of cooking wine, white sugar, soy sauce, and spices. They are processed through cutting, boiling, draining, packaging, and freezing, and are served with or without chili sauce and salted dipping sauces as ready-to-eat dishes. The salted dipping sauce is made from Qinghai Lake salt as the main ingredient and spices as auxiliary ingredients, while the chili sauce dipping sauce is made from chili as the main ingredient, with or without the addition of soy sauce, white sugar, and spices, processed through mincing and stir-frying. 2. Technical requirements: Specifies the requirements for raw materials, sensory characteristics, physicochemical indicators, microbiological limits, contaminant limits, food additives, and net content of hand-pulled lamb chops. - (1) Clarifies that the raw material for hand-pulled lamb chops—peeled Qinghai Tibetan lamb whole rib meat—should comply with the provisions of DBS63/00012. The peeled Qinghai Tibetan lamb whole rib meat should come from "Tibetan sheep" (including plateau-type Tibetan sheep, valley-type Tibetan sheep, Ola-type Tibetan sheep, and black Tibetan sheep) raised primarily by grazing in the Qinghai region and processed through slaughtering, acidification, cutting, freezing, or refrigeration according to GB/T 17237 requirements. - (2) The sensory indicators of texture, color, moisture, and odor, and the physicochemical indicators of solids content, peroxide value, and acid value were determined