T/FDCX 004-2022 Active Group standards

T/FDCX 004-2022 Fuding snacks and Fuding pork skin noodles production specifications

Publish Date: 2022-03-23 Implement Date: 2022-08-23 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/FDCX 004-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Metallurgy

ICS Name: Food processing

Publish Date: 2022-03-23

Implement Date: 2022-08-23

Scope

Scope: This document specifies the raw material requirements, production process, quality requirements, and consumption recommendations for Fuding pork yan (a local snack). This document applies to the processing and production, quality control, and product inspection of Fuding pork yan. Main technical content: 1. Terms and definitions: This document provides definitions for two terms related to Fuding snacks and Fuding pork yan. 2. Raw material requirements: This document specifies the requirements for main ingredients, auxiliary ingredients, seasonings, food additives, and water quality. 3. Production process requirements: This document stipulates the requirements for the production process of Fuding pork yan, including material preparation, yan skin preparation, filling preparation, raw dough shaping, freezing, and cooking. 4. Quality requirements: This document primarily sets out quality requirements from four aspects: color, aroma and taste, appearance, and texture.