T/CZBXBZ 015-2023 Active Group standards

T/CZBXBZ 015-2023 Shio-roasted Goose and its products in Chaozhou, Guangdong Province

Publish Date: 2023-12-31 Implement Date: 2023-12-31 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: T/CZBXBZ 015-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Poultry and eggs

Publish Date: 2023-12-31

Implement Date: 2023-12-31

Scope

Scope: This document specifies the terms and definitions, product classification, raw material and auxiliary material requirements, processing technology, technical requirements, hygiene requirements for production and operation processes, inspection rules, packaging, marking and labeling, transportation, and storage of Chaoshan marinated goose and its products. This document is applicable to the production, inspection, and sales of Chaoshan marinated goose and its products. Main technical content: 7.1 Sensory requirements Table 1 Sensory requirements Item Requirements Test method Color Rich sauce color Take an appropriate amount of samples (frozen products need to be thawed in advance) and place them in a clean white porcelain plate (or similar container) under natural light to observe their appearance, color, and texture, and check for any foreign matter. Smell its odor. After processing according to the method specified on the packaging or label, rinse with warm water and taste its flavor. The flavor and odor should be rich in marinated goose, without any off-odors such as spoilage, sourness, stinkiness, and rancidity caused by food spoilage. Texture It should have the appearance of the product without obvious deformation, residual or damage. Impurities No foreign impurities visible to normal vision. 7.2 Quality indicators Table 3 Quality indicators Item Indicator Test method Marinated goose meat Marinated goose accessories Marinated goose blood Marinated goose soup Protein a/(g/100g) ≥ 15.0 8.0 — GB 5009.5 Water a/(g/100g) ≤ 70.0 80.0 — GB 5009.3 Peroxide value b(based on fat)/(g/100g) ≤ 0.25 GB 5009.227 a Protein and water refer to the edible part. b Only applicable to frozen products. 7.5 Microbial limits 7.5.1 Limit of pathogenic bacteria: Prepackaged food should comply with the provisions of GB 29921, and bulk ready-to-eat food should comply with the provisions of GB 31607. 7.5.2