T/YCCZ 005-2024 Active Group standards

T/YCCZ 005-2024 Delicious Hé Dong wind-gourd production specifications of Yuncheng style

Publish Date: 2024-05-15 Implement Date: 2024-05-30 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/YCCZ 005-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-05-15

Implement Date: 2024-05-30

Scope

Scope: This document specifies the terms and definitions, raw material requirements, production process, processing requirements, product characteristics, and consumption time for Yuncheng Wind Gourds. This document applies to products made from flour-based dough. Main Technical Content: 1. Scope: This document specifies the terms and definitions, raw material requirements, production process, processing requirements, product characteristics, and consumption time for Yuncheng Wind Gourds. It applies to products made from flour-based dough. 2. Normative References: The content of the following documents is an essential part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for unspecified date referenced documents, the latest version (including all amendment sheets) applies to this document. - GB/T 1445: Food Safety National Standard - Fine White Sugar - GB 2716: Food Safety National Standard - Non-GMO Soybean Oil - GB 2749: Food Safety National Standard - Egg and Egg Products - GB 5749: Sanitary Standards for Drinking Water for Human Consumption - GB 14963: Food Safety National Standard - Honey - T/YCLS001: Yuncheng Flour 3. Terms and Definitions: The following terms and definitions apply to this document. 3.1 Flour-based dough refers to wheat flour mixed with boiling water to form a paste and then stirred with eggs to a thick paste. 4. Raw Material Requirements: 4.1 Main Ingredients: Yuncheng flour, eggs. 4.2 Auxiliary Ingredients: Drinking water, honey, white sugar, soybean oil. 4.3 Raw Material Requirements: 4.3.1 Yuncheng flour shall comply with the requirements of T/YCLS001. 4.3.2 Eggs shall comply with the requirements of GB 2749. 4.3.3 Drinking water shall comply with the requirements of GB 5749. 4.3.4 Honey shall comply with the requirements of GB 14963. 4.3.5 Fine White Sugar shall comply with the requirements of GB 1445. 4.3.6 Soybean oil shall