T/FLCCX 004-2024 Active Group standards

T/FLCCX 004-2024 "Fushun Spicy Mix Production Hygiene Guidelines"

Publish Date: 2024-08-22 Implement Date: 2024-08-22 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/FLCCX 004-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-08-22

Implement Date: 2024-08-22

Scope

Main technical content: It is made from edible vegetable oil, vinegar, soft white sugar, white pepper powder, chicken seasoning, edible salt, MSG, chili peppers, sesame seeds, cumin, peanuts, ginger, scallions, onions, Sichuan pepper, star anise, and other ingredients. The process includes raw material pretreatment, blending, frying oil, boiling, stirring, cooling, and packaging, resulting in a ready-to-eat Fushun spicy mix sauce