T/LZLSF 0010.2-2022 Active Group standards

T/LZLSF 0010.2-2022 Liuzhou Luosifen Series Products Part 2: Luosifen Hot Pot

T/LZLSF 0010.2-2022

Publish Date: 2022-04-20 Implement Date: 2022-05-20 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/LZLSF 0010.2-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Fish and aquatic products

Publish Date: 2022-04-20

Implement Date: 2022-05-20

Scope

Scope: This document is applicable to snail stew made with snails (or snail meat) as the main raw material, adding edible vegetable oil (edible animal fat), sour bamboo shoots, broad bean paste, edible salt, soy sauce, white sugar, monosodium glutamate, chili peppers, perilla, scallions, ginger, garlic, and some or all of the seasonings from spices. It may or may not add other auxiliary materials. The snail stew is processed through pre-treatment, ingredient mixing, stir-frying or cooking, cooling, packaging (or separate packaging), sterilization, and other processes. Main technical content: This document defines the terms and definitions of snail stew, and stipulates the requirements for raw materials, sensory indicators, physical and chemical indicators, microbial content, food additives, hygiene during production and processing, inspection methods, inspection rules, labels, markings, packaging, transportation, storage, shelf life, and other aspects.