T/QQXM 007-2024 Qingke, Limei Wheat Qilian Tibetan Lamb Sausage

Scope

Main technical content: This document specifies the terms and definitions, technical requirements, and usage requirements for food additives and food nutritional enhancers for barley, quinoa, and Qilian Tibetan lamb sausages; 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 sausages made from edible lamb fat intestines and lamb meat from healthy and active Tibetan lambs that have passed quarantine and inspection, with the addition of barley, quinoa, edible salt, white sugar, edible starch, red yeast rice powder, and other auxiliary materials. The sausages are prepared through processes such as material selection, trimming, seasoning, marinating or non-marinating, filling, cooking or non-cooking, quick-freezing, and packaging.

Development Information

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