T/XCCNG 001-2021 Active Group standards

T/XCCNG 001-2021 Xinchang Taro Dumpling Production Standards

T/XCCNG 001-2021

Publish Date: 2021-03-01 Implement Date: 2021-04-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/XCCNG 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2021-03-01

Implement Date: 2021-04-01

Scope

Main technical content: Xinchang Taro Dumplings are a local specialty snack of Xinchang County, Zhejiang Province. According to traditional craftsmanship, they are made by mixing cooked taro with sweet potato flour to make the skin of the taro dumplings. After the skin is formed, the filling is put in and wrapped into a triangle shape. After cooking, the dumplings have a fine texture and a soft, sticky, and smooth taste. At present, there are no standards for this product. In order to further standardize the production behavior of Xinchang taro dumpling production enterprises and snack shops, ensure the quality and safety of Xinchang taro dumpling series products, and promote the strong and healthy development of the Xinchang taro dumpling industry, in accordance with the provisions of the "Standardization Law of the People's Republic of China", this specification and standard are formulated as the basis for enterprise organization production, quality inspection, and delivery acceptance, and also as the basis for quality and technical supervision departments to conduct supervision and inspection of the quality of Xinchang taro dumpling series products. This document specifies the terms and definitions, technical requirements, and production processes of Xinchang taro dumplings. This document is applicable to the production and cooking of Xinchang taro dumplings by Xinchang taro dumpling production enterprises and catering shops.