GB 1352-1986
Replaced
T/CZBXBZ 012-2023
Active
Group standards
T/CZBXBZ 012-2023 Chaozhou fermented bean curd cake
T/CZBXBZ 012-2023 Chaozhou fermented bean curd cake
Price:
$ 20.00
Basic Information
Standard Code:
T/CZBXBZ 012-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-10-13
Implement Date:
2023-10-13
Scope
Scope: This document specifies the terms and definitions, technical requirements, hygiene requirements for the production and processing process, inspection rules, labeling, packaging, transportation, storage, and sales of Chaozhou fermented bread. This document applies to traditional bread products made in Chaozhou, which are mainly composed of one or several ingredients such as wheat flour, fermented bean curd (juice), white sugar, malt syrup, pork fat, garlic (cloves), rice flour (cooked glutinous rice flour), white wine, white vinegar, sesame seeds, peanuts, cooked pork fat, or vegetable oil, etc. These products are made through the processes of sorting, marinating, mixing, shaping, baking, cooling, and packaging. Main technical contents: 4.3 The physicochemical indicators shall comply with the requirements in Table 2. Table 2 Physicochemical Indicator Item Standard Testing Method Water content (g/100g) ≤20 GB 5009.3 Acid value (calculated as fat) (KOH)/(mg/g) ≤5 GB 5009.229 Peroxide value (calculated as fat)/(g/100g) ≤0.25 GB 5009.227 4.4 The limit of contaminants shall comply with the provisions of GB 2762. 4.5 Microbiological Limits 4.5.1 Limit of Pathogenic Bacteria Prepackaged food products shall comply with the provisions for grain products in GB 29921. Bulk ready-to-eat food products shall comply with the provisions in GB 31607. 4.5.2 Microbiological Limits Table 3 Microbiological Limits Sampling Plan a and Limit Test Methods ncmM Total Coliforms b/CFU/g 52104105 GB 4789.2 Escherichia coli b/CFU/g 5210102 GB 4789.3 Plate Count Method Mold/CFU/g ≤150 GB 4789.15 a The sampling and processing of samples shall be carried out in accordance with GB 4789.1. b The requirements for total coliforms and Escherichia coli do not apply to freshly made and sold products.