T/CZBXBZ 01-2025 Teochew Beef Balls

Scope

Scope: This document specifies the terms and definitions, raw materials and auxiliary materials, technical requirements, food safety control of the production and processing process, inspection methods, inspection rules, labels, packaging, transportation, storage, and sales of Chaoshan beef balls. This document is applicable to the production, inspection, and sales of Chaoshan beef balls. Main technical content: Using fresh or frozen cut beef as raw materials (with a beef content of not less than 80%), without any other animal meat, adding an appropriate amount of water, edible salt, MSG, edible starch, and one or several other food additives (including food additives), and not adding non-meat proteins such as soybean protein. Using traditional Chaoshan hand-pounding or mechanical pulping methods to produce unique local-style spherical non-ready-to-eat processed meat products that have been shaped and cooked. Table 2: Physical and chemical indicators Item Standard Test method Water content (g/100g) ≤ 75.0 GB 5009.3 Fat content (g/100g) ≤ 12.0 GB 5009.6 Peroxide value 1 (g/100g of fat) ≤ 0.25 GB 5009.227 Protein content (g/100g) ≥ 12.0 GB 5009.5 Starch content (g/100g) ≤ 6.0 GB 5009.9 Note 1: Limited to frozen products

Development Information

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