T/DYZC 009-2026 Active Group standards

T/DYZC 009-2026 Seasoned egg products marinated eggs with juice

Publish Date: 2026-02-06 Implement Date: 2026-02-06 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/DYZC 009-2026

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Sulfonamides, anti-tuberculosis drugs, and other anti-infective medications

ICS Name: Animal products comprehensive

Publish Date: 2026-02-06

Implement Date: 2026-02-06

Scope

This document specifies the classification, requirements, test methods, inspection rules, labels, markings, packaging, transportation, and storage requirements for marinated eggs with sauce. This document is applicable to marinated eggs with sauce products made from fresh eggs, which are processed through the following steps: cleaning, boiling, shell removal (or not), sorting, washing, marinating, packaging, and sterilization.

Development Information

Related Standards

GB/T 18407.3-2001 Abolished

GB/T 18407.3-2001 Safety qualification for agricultural product—Environmental requirements for origin of non-environmental pollution meat and other animal products

Publish Date: 2001-08-06

NY/T 628-2002 Active

NY/T 628-2002 Dry salted duck

Publish Date: 2002-12-30

SB/T 10384-2004 Replaced

SB/T 10384-2004 Requirements code of base for central stored livestock

Publish Date: 2004-08-04

SB/T 10395-2005 Replaced

SB/T 10395-2005 Operating practice for livestock and poultry product in circulating

Publish Date: 2005-07-26

GB/T 20572-2006 Replaced

GB/T 20572-2006 Evaluating specification on the HACCP certification of the natural casings processing

Publish Date: 2006-09-14

GB/T 20575-2006 Replaced

GB/T 20575-2006 Specification of good manufacture practice for fresh and frozen meat processing

Publish Date: 2006-09-14