T/ZSGTS 444-2023 Active Group standards

T/ZSGTS 444-2023 Xiangshan Zhipin Hotpot Base Sauce

T/ZSGTS 444-2023

Publish Date: 2023-10-31 Implement Date: 2023-10-31 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/ZSGTS 444-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2023-10-31

Implement Date: 2023-10-31

Scope

Main technical content: This document specifies the technical requirements for Xiangshanzhipin Hotpot Base Sauce, the hygiene requirements for the production and processing process, and the test methods. This standard applies to solid hotpot base sauces made from beef tallow, broad bean paste, vegetable oil as the main raw materials, with ingredients such as star anise, Sichuan pepper, white cilantro, and yeast extract. Additives include disodium 5'-guanylate, paprika red, and paprika oil resin. The process includes material selection, pretreatment, ingredient mixing, boiling and molding, cooling, and packaging