T/FCPHX 002-2024 Active Group standards

T/FCPHX 002-2024 Fushun Spicy Mix Sauce

Publish Date: 2024-01-05 Implement Date: 2024-01-05 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/FCPHX 002-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-01-05

Implement Date: 2024-01-05

Scope

Main technical content: This document specifies the terms and definitions, technical requirements, and inspection methods for Fushun Spicy Sauce; inspection rules; marking; packaging; transportation; and storage. This document applies to Fushun Spicy Sauce, which is mainly made from edible vegetable oil, chili powder, and Sichuan pepper, with edible salt, vinegar, white sugar, oyster sauce, chicken powder seasoning, monosodium glutamate, cumin, sesame, peanut, ginger, and spice seasonings (such as star anise, cinnamon, bay leaf, angelica, tangerine peel, cloves, etc.) as auxiliary ingredients. It may or may not add food additives such as 5'-ribonucleotide disodium salt and potassium sorbate. The sauce is made by processing the raw materials, mixing, frying oil, simmering, stirring, cooling, and packaging.