GB/T 7740-1987
Replaced
T/JCJQ 0002-2018
Abolished
Group standards
T/JCJQ 0002-2018 Technical Specifications for the Production and Processing of Nine-Foot Plate Duck Food in Small Workshops
T/JCJQ 0002-2018
Price:
$ 20.00
Basic Information
Standard Code:
T/JCJQ 0002-2018
Standard Type:
Group standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
Food Composite
ICS Name:
Meat and meat products
Publish Date:
2018-10-24
Implement Date:
2018-10-24
Scope
Scope: This standard specifies the terms and definitions, basic requirements, processing sites, facilities and equipment, production processes, daily management, and records for the production and processing of nine-foot-long board duck food in small workshops; Main technical content: 1. Marinating: (1) Time: Spring and autumn, 8h to 9h; summer, 5h to 6h; winter, 10h to 12h. (2) Salt dosage: 8g to 12.5g of salt per 500g of duck meat. 2. Sauce preparation: The time shall comply with the provisions of 7.3.1, and all sauces and utensils shall meet the corresponding food hygiene requirements. 3. Smoking and drying: (1) Smoking: 25min to 40min, with a temperature controlled at 70℃ to 80℃. (2) Drying: 2h to 3h
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished