GB/T 18407.3-2001
Abolished
T/JYSP 002-2021
Active
Group standards
T/JYSP 002-2021 Braised Pig's Tripe (cold chain food)
T/JYSP 002-2021 Braised Pig's Tripe (cold chain food)
Price:
$ 20.00
Basic Information
Standard Code:
T/JYSP 002-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food hygiene
ICS Name:
Animal products comprehensive
Publish Date:
2021-07-22
Implement Date:
2021-08-01
Scope
Main technical content: It stipulates the technical requirements, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of braised pork intestines (cold chain food). It is applicable to braised pork intestines (cold chain food) made from pig large intestines, with or without the addition of drinking water, animal fat, broad bean paste, cooking wine, ginger, chicken essence, monosodium glutamate, soy sauce, pepper, or a combination of these ingredients. The process includes raw material pretreatment, blanching, cutting, ingredient mixing, stir-frying, cooling, packaging, sterilization, outer packaging, and cold chain logistics.
Development Information
Related Standards
NY/T 628-2002
Active
NY/T 628-2002 Dry salted duck
SB/T 10384-2004
Replaced
SB/T 10384-2004 Requirements code of base for central stored livestock
SB/T 10395-2005
Replaced
SB/T 10395-2005 Operating practice for livestock and poultry product in circulating
GB/T 20572-2006
Replaced
GB/T 20572-2006 Evaluating specification on the HACCP certification of the natural casings processing
GB/T 20575-2006
Replaced