T/YCCZ 002-2024 Active Group standards

T/YCCZ 002-2024 Delicious He Dong Beishang Mutton Hu Guo Production Specification

Publish Date: 2024-05-15 Implement Date: 2024-05-30 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/YCCZ 002-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-05-15

Implement Date: 2024-05-30

Scope

Scope: This document specifies the terms and definitions, raw material requirements, production process, hygiene requirements, processing requirements, and product characteristics of Beixiang mutton huopu. This document applies to Beixiang mutton huopu. Main technical content: Meizhihedong Beixiang mutton huopu production standard 1 Scope This document specifies the terms and definitions, raw material requirements, production process, hygiene requirements, processing requirements, and product characteristics of Beixiang mutton huopu. This document applies to Beixiang mutton huopu. 2 Normative references The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment sheets) of the non-dated referenced documents applies to this document. GB 1886.2 Food Safety National Standard - Food Additives - Sodium Bicarbonate GB 2707 Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products GB 2716 Food Safety National Standard - Vegetable Oil GB/T 5461 Edible Salt GB/5749 Sanitary Standards for Drinking Water GB/T 8967 Sodium Glutamate (MSG) SB/T 10371 Chicken Essence Seasoning GB/T 18186 Brewed Soy Sauce GB/T 18187 Brewed Vinegar GB/T 23183 Chili Powder GB 31644 Food Safety National Standard - Compound Seasoning NY/T 744 Green Food - Scallions and Garlic T/YCLS001 Yuncheng Flour "Catering Service Food Safety Operation Guidelines" State Market Supervision Administration Announcement [2018] No. 12 3 Terms and definitions The following terms and definitions apply to this document. 3.1 Sheet dough The wheat flour is mixed with an appropriate amount of alkali (sodium bicarbonate), kneaded after resting, and rolled into a thick and wide sheet. The sheet is coated with refined mutton fat, then made into a thousand-layer cake, f