T/SCSSX 14.0-2025 Active Group standards

T/SCSSX 14.0-2025 Pre-made Sichuan cuisine dish, Tengjian Chicken

Publish Date: 2025-01-21 Implement Date: 2025-03-01 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/SCSSX 14.0-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2025-01-21

Implement Date: 2025-03-01

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection rules, labeling, marking, packaging, transportation, and storage requirements for pre-made Sichuan dishes of vinegar pepper chicken. This document applies to the production of pre-made Sichuan dishes of vinegar pepper chicken. Main technical content: 4. Technical requirements 4.1 Raw material and auxiliary material requirements 4.1.1 Raw material requirements: Fresh (frozen) chicken meat shall comply with the provisions of GB 2707. 4.1.2 Rapeseed oil: Use pure rapeseed oil, which shall comply with the requirements of GB/T 1536. 4.1.3 Vinegar pepper: The vinegar pepper shall be fresh, free from insect damage, and free from mold. It shall meet the relevant food safety standards or regulations. 4.1.4 Chili peppers: They shall comply with the requirements of GB/T 30382. 4.1.5 Processing water: It shall comply with the provisions of GB 5749. 4.1.6 Spices and seasonings: They shall comply with the requirements of GB/T 5461, GB/T 317, GB 2717, and GB/T 15691. 4.1.7 Other raw and auxiliary materials: They shall comply with the relevant national standards and regulations. 4.2 Sensory indicators 4.2.1 Overall requirements: The product shall have the appropriate appearance, color, texture, taste, and aroma. The sensory requirements and inspection methods shall comply with Table 1. Table 1: Sensory requirements and inspection methods Item Requirement Inspection method Color The product shall have the inherent color and luster with a greasy and shiny appearance. GB/T 22210 Organization state The product shall have the inherent organization state with no visible foreign impurities except for auxiliary materials. Taste and aroma The product shall have the unique aroma and taste of the product. Texture and mouthfeel The meat shall be firm, chewy, and have a long-lasting aftertaste. 4.3 Physicochemical indicators 4.3.1 Requirements and