T/SGCX 001-2022 Active Group standards

T/SGCX 001-2022 Nanxiong Meiling Goose King Cooking Technology Specification

T/SGCX 001-2022

Publish Date: 2022-01-19 Implement Date: 2022-01-19 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/SGCX 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2022-01-19

Implement Date: 2022-01-19

Scope

Main technical content: 1. The main and auxiliary ingredients (light goose) weighing 2,500 grams should comply with the relevant provisions of GB 2707. 2. The ingredients include 50 grams of garlic head, which should comply with the relevant provisions of GB/Z 26578; 50 grams of ginger, which should comply with the relevant provisions of GB/T 30383; and 5 grams of yellow chili peppers, which should comply with the relevant provisions of GB/Z 26583. The green and red chili peppers (each 10 grams) should comply with the relevant provisions of GB/Z 26583. The dried chili peppers (25 grams) should comply with the relevant provisions of SB/T 10967-2013. 3. Seasonings: - Refined salt (6 grams) should comply with the relevant provisions of T/JSQA 008-2020. - MSG (5 grams) should comply with the provisions of GB 2720. - Soy sauce (25 grams) should comply with the provisions of GB 18186. - Rice wine (150 grams) should comply with the provisions of NY/T 1885. - Edible oil (200 grams) should comply with the provisions of GB 2716. - Cinnamon (10 grams) should comply with the relevant provisions of GB/T