T/GZCX 012-2021 Poached lychee cake

Scope

Scope: This standard specifies the terminology and definitions, requirements (including inspection methods), inspection rules, labeling, marking, packaging, storage, transportation, and sales of Rosa roxburghii Tratt cakes. This standard applies to the production, inspection, and sales of Rosa roxburghii Tratt cakes; Main technical content: 4. Technical requirements for different stages of fruit maturation. 4.1 Requirements for raw materials and auxiliary materials 4.1.1 Wheat flour shall comply with the provisions of GB/T 1355 and GB 2715. 4.1.2 Rosa roxburghii filling shall comply with the provisions of GB/T 21270. 4.1.3 Fresh eggs shall comply with the provisions of GB 2749. 4.1.4 Butter shall comply with the provisions of GB 19646. 4.1.5 Production water shall comply with the provisions of GB 5749. 4.1.6 Edible salt shall comply with the provisions of GB/T 5461. 4.1.7 Edible fats shall comply with the provisions of GB 2716 and GB 10146. 4.1.8 White sugar shall comply with the provisions of GB/T 317 and GB 13104. 4.1.9 Other raw materials and food additives shall comply with the provisions of corresponding national standards or industry standards. 4.2 Sensory requirements Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Item Requirements Inspection method Color The color of the product shall be consistent with that of the variety. Place a suitable sample in a clean white plate and observe its color, shape, and texture under natural light; check for any foreign impurities. After rinsing with warm water, taste its flavor and smell its aroma. Organizational form The product shall have a crust-filling structure and a shape consistent with that of the variety. Smell and taste The product shall have a smell and taste consistent with that of the variety, without rancid, moldy, or other abnormal odors or impurities visible to the naked eye. 4.3 Physicochemical indicators Physico

Development Information

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