T/HNSMA 001-2024 Pre-cooked Meals: Braised Duck Soup

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection rules, marking, labeling, packaging, storage, and transportation requirements for pre-cooked duck soup. This document applies to non-instant duck soup products made from fresh or frozen duck meat or edible by-products, processed through methods such as stewing and cooling. Main technical content: Duck meat and its by-products shall comply with the provisions of GB 2707 and GB 16869. Production water shall comply with the provisions of GB 5749. Eggs and egg products shall comply with the provisions of GB 2749. Cereals, beans, and potatoes shall comply with the provisions of GB 2715 and related standards. Edible fungi and their products shall comply with the provisions of GB 7096 and related standards. Spices and seasonings shall comply with the provisions of GB 31644, GB/T 15691, and related standards. Other agricultural products and their products, and additives shall comply with the provisions of relevant national or industry standards. Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory Requirements **Serial Number** **Item** **Requirements** **Test Methods** 1 **Organizational State** - Frozen state: solid - Thawed state: liquid - Take a suitable sample and place it in water above 80°C to thaw quickly. Pour it into a clean beaker or white porcelain plate and observe its organizational state, color, and impurities under natural light. Follow the packaging instructions to smell its aroma, then rinse with warm water and taste it. 2 **Color** - White to light yellow 3 **Taste and Aroma** - Have the taste and aroma of duck soup without any abnormal odor 4 **Impurities** - No impurities visible to the naked eye **Physical and Chemical Indicators** **Serial Number** **Item** **Requirements** **Test Methods** 1 **Peroxide Value (based on fat)** - ≤ 0.2 g/100 g GB 5009.2 72 **Solid Content (

Development Information

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