T/FNKYX 001-2023 Abolished Group standards

T/FNKYX 001-2023 Group Standard

T/FNKYX 001-2023

Publish Date: 2023-03-13 Implement Date: 2023-04-23 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/FNKYX 001-2023

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-03-13

Implement Date: 2023-04-23

Scope

Scope: This document specifies the terminology and definitions, general requirements, and selection of ingredients for lamb roasting by the Fengning Manchu Autonomous County Association for the Inheritance and Industrial Development of Lamb Roasting Techniques; it also outlines the requirements for practitioners and the selection of ingredients, preliminary preparations, whole lamb roasting, quality standards, and characteristics. This document applies to the lamb roasting service process of the Fengning Manchu Autonomous County Association for the Inheritance and Industrial Development of Lamb Roasting Techniques. Main technical content: 6. Ingredient selection 6.1 The carcass shall comply with relevant standard requirements. 6.2 A signboard shall be placed on the lamb carcass, indicating information such as weight and breed. The signboard shall be placed with the carcass, and the consumer shall select the carcass and confirm it before roasting. The signboard shall be synchronized with the selected carcass throughout the process. 6.3 Seasonings: 10-70g of salt, 50-120g of Sichuan pepper, 50-120g of cumin, 150-250g of scallions, 150-250g of ginger, 150-250g of garlic, 150-250g of cilantro, 150-250ml of brewed soy sauce, 250-