T/HNSMA 003-2024 Prepared Duck Meat Dishes Product

Scope

Scope: This document specifies the terms and definitions, technical requirements, hygiene requirements for the production and processing process, inspection rules, labels and marks, packaging, storage, and transportation requirements for precooked duck blood dishes. This document applies to precooked duck blood dishes; Main technical content: - Raw materials and auxiliary materials: Duck blood collection shall comply with the requirements of NY/T 3471, and no other animal-derived blood shall be added. Livestock and poultry meat and its by-products shall comply with the provisions of GB 16869 and GB 2707. Cereals, beans, and potatoes shall comply with the provisions of GB 2715 and related standards. Plant proteins and their products shall comply with the provisions of GB 20371 and related standards. Eggs and egg products shall comply with the provisions of GB 2749. Edible fungi and their products shall comply with the provisions of GB 7096 and related standards. Production and processing water shall comply with the provisions of GB 5749. Spices and seasonings shall comply with the provisions of GB 31644, GB/T 15691, and related standards. Other agricultural products and their products, auxiliary materials shall comply with the relevant national standards or industry standards. - Sensory requirements shall comply with the provisions of Table 1. **Table 1: Sensory Requirements** **Item** **Requirements** **Inspection Methods** 1 **Organizational Form** The product shall have the appropriate organizational state. Duck blood should be in the form of blocks, strips, spheres, or other shapes, with a complete and soft appearance, allowing for air bubbles. Independently packaged ingredients packages shall have the appropriate organizational form. - Place the sample in a clean white ceramic plate and visually observe its form and color. Cut it with a knife to observe the tissue structure, then process it according to the instructions on the packaging. Af

Development Information

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