T/LSSGB 0007-2021 Active Group standards

T/LSSGB 0007-2021 "The production specifications for the unique snack of Lishui taste, which is a specialty of Chuxi in Liande."

T/LSSGB 0007-2021 "The production specifications for the unique snack of Lishui taste, which is a specialty of Chuxi in Liande."

Publish Date: 2021-06-03 Implement Date: 2021-06-03 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/LSSGB 0007-2021
Standard Type: Group standards
Standard Status: Active
is_force_gb: no
CCS Name: Economic and cultural
ICS Name: Integrated agriculture and forestry
Publish Date: 2021-06-03
Implement Date: 2021-06-03

Scope

Scope: This document specifies the terms and definitions, basic requirements, process requirements, technical requirements, test methods, inspection rules, and consumption methods for Lian'dou marinated pork. This document is applicable to the production of Lian'dou marinated pork. Main technical content: Sensory characteristics. The sensory characteristics shall comply with the requirements specified in Table 3. Table 3 - Requirements for Sensory Characteristics. Appearance: With obvious granules on the surface, uniform meat strips, and a golden color. Taste: Crispy on the outside and tender on the inside. Aftertaste: Fresh and fragrant. Physical and chemical indicators: The physical and chemical indicators shall comply with the requirements specified in Table 4. Table 4 - Physical and Chemical Indicators. Units: g/100g. Water content: 19-22%. Acid value (mg/g): ≤ 1.5. Peroxide value (based on fat): ≤ 0.12 g/100g. Protein (g/100g): 17-20. Nitrite (mg/kg): ≤ 6.0. Food additives shall comply with the requirements of GB 2760.

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