T/SSLYYS 1-2021 Three Water Stinky Vinegar

Scope

Main technical content: 1. Terminology and definitions: Explanations of the terminology and definitions of Sanshui rice vinegar and Sanshui stinky vinegar. 2. Requirements for raw materials and auxiliary materials: Detailed specifications for rice, drinking water, Sanshui rice vinegar, fresh (frozen) livestock and poultry meat, ginger, etc. 3. Requirements for packaging containers and hygiene standards during production and processing. 4. Production process of Sanshui rice vinegar: Including preparing jars, selecting rice, formulating ratios, soaking rice, sealing jars, and brewing processes. 5. Processing and cooking methods: Detailed specifications for consumption methods, initial processing, ingredient ratios, and cooking content. 6. Requirements for dishes: Specifications for sensory requirements and pollutant limit indicators. 7. Inspection methods for dishes: Specifications for sensory requirements and pollutant limit indicators. 8. Packaging: Dishes should be served in ceramic tableware. The tableware should be disinfected and meet the requirements of GB 14934, and attention should be paid to maintaining cleanliness during the packaging process. 9. Specifications for the applicable scope of dishes

Development Information

Related Standards