T/THSX 008-2023 Pre-cooked Dishes

Scope

Scope: This standard specifies the classification and naming, requirements, inspection rules, and labeling, packaging, transportation, storage, and shelf life of pre-cooked dishes. This standard applies to non-ready-to-eat pre-cooked dishes (hereinafter referred to as "products") made from various raw materials such as vegetables and their products, edible fungi (except Tremella) and their products, fresh (frozen) livestock and poultry meat, fresh and frozen animal products and their products, soy products, eggs and egg products, with optional addition of seasonings such as edible salt, MSG, and chicken essence. The dishes are processed through pre-treatment, washing or non-washing, cutting or non-cutting, blanching, seasoning, and assembly, and then packaged. Main technical content: Sensory indicators, physical and chemical indicators, net content and allowable deviations, microbiological limits.

Development Information

Related Standards