T/511500YBFIA 06-2022 Active Group standards

T/511500YBFIA 06-2022 Junyao Yellow Ox Cuisine Banquet

Publish Date: 2022-03-11 Implement Date: 2022-03-15 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/511500YBFIA 06-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock husbandry

ICS Name: Food Technology (Vocabulary)

Publish Date: 2022-03-11

Implement Date: 2022-03-15

Scope

Scope: This document specifies the terms and definitions, basic requirements, and production and characteristics of the Junlian Yellow Cattle Whole Cow Banquet. This document is applicable to the production of the Junlian Yellow Cattle Whole Cow Banquet. Main technical content: 3. Terms and definitions The following terms and definitions are applicable to this document. 3.1 Junlian Yellow Cattle Yellow cattle raised within the current administrative area of Junlian County and recognized as a national geographical indication product. 3.2 Junlian Yellow Cattle Whole Cow Banquet A combination of multiple dishes made from edible parts of Junlian Yellow Cattle, using various cooking techniques including cold dishes, hot dishes, soups, and snacks. 4. Basic requirements 4.1 Operating conditions shall comply with GB/T 33497. 4.2 Main raw materials shall be Junlian Yellow Cattle meat recognized as a national geographical indication product, and shall also comply with GB 2707. 4.3 Other raw and auxiliary materials shall comply with the requirements of GB/T 21725 and national food safety standards. It is encouraged to use ingredients that comply with the provisions of NY/T 9011. 5. Production and characteristics of dishes 5.1 The classification of dishes shall include cold dishes, hot dishes, soups, and snacks. For related dishes, please refer to Appendix A. 5.2 The production process of dishes shall refer to Appendix A. 5.3 The characteristics of finished dishes shall refer to Appendix A. 6. Hygiene requirements The quality of drinking water shall comply with GB 5749, and the requirements for tableware and utensils shall comply with GB 14934. The on-site environmental hygiene shall comply with GB/T 33497.