T/ZFDSA 28-2024 Standard for the Production of Turmeric Egg Soup

Scope

Main technical content: The document released this time was drafted by the Zhengzhou Food and Drug Supervision Association in accordance with the provisions of the "Standardization Law of the People's Republic of China", the "Regulations on the Management of Group Standards" issued by the National Standardization Committee and the Ministry of Civil Affairs (No. Lian [2019] 1 of the National Standardization Committee), and GB/T 1.1-2020 "Guidelines for Standardization Work - Part 1: Structure and Drafting Rules for Standardization Documents". This standard specifies the term definitions, preparation methods, technical requirements, experimental methods, and storage and transportation requirements for red mung bean pork bone soup. This standard applies to the production, processing, and sale of red mung bean pork bone soup products within the territory of the People's Republic of China. This document can be voluntarily adopted by all member units of the Zhengzhou Food and Drug Supervision Association and registered and archived with the association. Non-member units need to obtain written authorization before using it. The Zhengzhou Food and Drug Supervision Association is responsible for the interpretation of this document. Document name and number: T/ZFDSA 28-2024 "Turmeric Egg Soup"

Development Information

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