T/DYXC 0002-2021 Active Group standards

T/DYXC 0002-2021 Danyang Meat Swallow Processing Technology Specifications

T/DYXC 0002-2021 Yangzhou Meat Noodles Processing Technical Specification

Publish Date: 2021-03-05 Implement Date: 2021-03-05 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/DYXC 0002-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Other

Publish Date: 2021-03-05

Implement Date: 2021-03-05

Scope

Main Technical Content: **Chapter 1: Scope** This document specifies the product classification, raw material requirements, technical requirements, inspection rules, labeling, marking, packaging, and storage/transportation of Dan Yang meat yans. This document applies to the production and processing of Dan Yang meat yans. **Chapter 3: Terms and Definitions** To facilitate the understanding and implementation of the standard, this chapter provides the terms and definitions of "meat yan skin," "cooked products," and "raw products." **Chapter 4: Product Classification** This chapter specifies the product classification of Dan Yang meat yans. Based on the different processing methods, they are divided into two categories: cooked products and raw products. **Chapter 5: Raw Material Requirements** The main raw materials include meat yan skin and fresh pork, with auxiliary materials such as MSG, edible salt, brewed soy sauce, water, scallions, white sugar, edible alkali, and sweet potato starch. The meat yan skin should comply with the provisions of Section 6.2 of this document, while other raw materials should comply with the provisions of Chapter 4 of T/DYXC 0002–2020. **Chapter 6: Processing Workflow** This standard combines the process to clearly stipulate the processing steps throughout the entire production process, which are divided into the following stages: 1) Production of meat yan skin: Pre-processing of pork, meat mincing, and making yan (fresh yan skin). 2) Cooked products: Processing of pork and auxiliary materials, filling and shaping, cooking, cooling, and storage/transportation. 3) Raw products: Processing of pork and auxiliary materials, filling and shaping, quick-freezing, packaging, and storage/transportation. **Chapter 7: Processing Techniques** Based on the processing workflow, the processing techniques for raw and cooked products are separately stipulated. **Chapter 8: Safety and Hygiene Requirements During Proce