T/QQXM 008-2024 Flavor Qilian Tibetan Lamb Sausage

Scope

Main technical content: This document specifies the terms and definitions of flavored Qilian Tibetan lamb sausage, technical requirements, requirements for the use of food additives and food nutritional enhancers, hygiene requirements for the production and processing process, inspection methods, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life. This document is applicable to non-ready-to-eat frozen lamb sausage made from edible lamb fat intestines and lamb meat from healthy live Tibetan lambs that have passed quarantine and inspection, with the addition of black pepper powder, chili powder, cumin powder, edible salt, white sugar, edible starch, red yeast rice powder, and other auxiliary materials. The sausage is made through processes such as material selection, trimming, seasoning, marinating or not marinating, filling, cooking or not cooking, quick-freezing, and packaging

Development Information

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