T/YCX 0101-2025 Active Group standards

T/YCX 0101-2025 Yunnan Wild Mushroom Soup Packets with Truffles and Bacon Ingredients

Publish Date: 2025-06-18 Implement Date: 2025-08-01 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/YCX 0101-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: A comprehensive collection of fruits, vegetables, and their processed products

Publish Date: 2025-06-18

Implement Date: 2025-08-01

Scope

Scope: The group standard for wild mushroom soup dumplings with southern characteristics applies to multiple areas, including the production, sales, food safety, and industry norms of truffle-based mushroom soups. It mainly applies to normative standards such as raw material use, processing, and quality requirements. Main technical content: 3. Terminology and definitions 3.1 Truffle 3.2 Fruiting bodies 3.3 Xuanwei ham 3.4 Oyster mushrooms 3.5 Seasoned mushroom soup 3.6 Dried truffles 4. Product characteristics 5. Raw material requirements 5.1 Sensory standards for fresh truffles 5.2 Sensory standards for dried truffles 5.3 Sensory standards for ham 6. Seasonings 6.4 Pre-processing 7. Production 7.1 Production process 7.2 Key points of production 7.3 Production tools 8. Sensory evaluation 9. Pre-packaging 9.1 Qualification requirements 9.2 Quality requirements 9.3 Food labels 10. Promotion and marketing