GB 1352-1986
Replaced
T/AHFIA 036-2019
Active
Group standards
T/AHFIA 036-2019 Ready-to-eat fresh garlic chives
T/AHFIA 036-2019 Ready-to-eat fresh garlic chives
Price:
$ 20.00
Basic Information
Standard Code:
T/AHFIA 036-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-08-20
Implement Date:
2019-09-20
Scope
Main Technical Content: **Main Provisions**: This standard specifies the terminology and definitions of ready-to-eat Chinese toon, quality requirements, hygiene requirements for the production and processing process, inspection rules, labeling, marking, packaging, transportation, storage, and product recalls. **Main Technical Indicators and Parameters**: 1. **Terminology and Definitions**: - The definition of ready-to-eat Chinese toon: A ready-to-eat food made from fresh Chinese toon as the main raw material, with edible salt as an additive. It may or may not use vegetable oil and spices. The process includes raw material pretreatment, impurity removal, blanching, marinating, packaging, and sterilization. 2. **Quality Requirements**: - Raw material requirements: Chinese toon should comply with GB 2761, GB 2762, and GB 2763; water should comply with GB 5749; edible salt should comply with GB 2721; vegetable oil should comply with GB 2716; spice varieties should comply with GB/T 21725 and meet the quality requirements of GB/T 15691; other additives should comply with corresponding national or industry standards. 3. **Sensory Requirements**: Based on the product's characteristics, requirements are specified for color, taste and smell, texture, and impurities. These requirements have been verified through multiple batch testing. 4. **Physical and Chemical Indicators**: Referencing standards such as SB/T 10439-2007 (Pickles) and NY/T 437-2012 (Green Food—Pickles), as well as the product characteristics of Chinese toon, the detection items for physical and chemical indicators are determined, including moisture, edible salt, and total acidity. Multiple batch tests of Chinese toon were conducted to verify the requirements. Moisture is tested according to GB 5009.3 (National Food Safety Standard—Determination of Moisture in Food), edible salt is tested according to GB 5009.44 (National Food Safety Standard—Determination of Chloride in Food), and tota