T/GXAS 632-2023 Active Group standards

T/GXAS 632-2023 White Skin Duck Cutting and Grilling Technical Regulations in Bawang Village, Bo'ai County

Publish Date: 2023-11-20 Implement Date: 2023-11-26 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/GXAS 632-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food processing

Publish Date: 2023-11-20

Implement Date: 2023-11-26

Scope

Scope: This document defines the terms and definitions related to Bai Bai's white-cut duck, establishes the procedures for making white-cut duck in Bai Bai, stipulates the operating instructions for each stage of the process, including the selection of main ingredients and seasonings, initial processing, white immersion, rapid cooling, air-drying, cutting and plating, and the preparation of special seasonings, as well as the requirements for the sensory quality of the finished product. It also describes the traceability method for production process information. This document is applicable to the production of white-cut duck in Bai Bai's Hakka specialties. Main technical content: This document defines the terms and definitions related to Bai Bai's white-cut duck, establishes the procedures for making white-cut duck in Bai Bai, stipulates the operating instructions for each stage of the process, including the selection of main ingredients and seasonings, initial processing, white immersion, rapid cooling, air-drying, cutting and plating, and the preparation of special seasonings, as well as the requirements for the sensory quality of the finished product. It also describes the traceability method for production process information. This document is applicable to the production of white-cut duck in Bai Bai's Hakka specialties.