T/GXAS 633-2023 Active Group standards

T/GXAS 633-2023 Bobai White-Cut Chicken and Goose Production Technical Specifications

T/GXAS 633-2023

Publish Date: 2023-11-20 Implement Date: 2023-11-26 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/GXAS 633-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food processing

Publish Date: 2023-11-20

Implement Date: 2023-11-26

Scope

Scope: This document defines the terms and definitions related to Bai Bai's white-cut goose, establishes the production process of Bai Bai's white-cut goose, stipulates the operating instructions for each stage of the process, including the selection of main and auxiliary materials, initial processing, white immersion, rapid cooling, air-drying, cutting and plating, and the preparation of characteristic seasonings, as well as the requirements for the sensory quality of the finished product. It also describes the method of tracing the information of the production process. This document is applicable to the production of white-cut goose in Bai Bai's Hakka specialty dishes. Main technical content: This document defines the terms and definitions related to Bai Bai's white-cut goose, establishes the production process of Bai Bai's white-cut goose, stipulates the operating instructions for each stage of the process, including the selection of main and auxiliary materials, initial processing, white immersion, rapid cooling, air-drying, cutting and plating, and the preparation of characteristic seasonings, as well as the requirements for the sensory quality of the finished product. It also describes the method of tracing the information of the production process. This document is applicable to the production of white-cut goose in Bai Bai's Hakka specialty dishes.