T/CPPC 1068-2023 Active Group standards

T/CPPC 1068-2023 Cantonese-style Preserved Dishes from Ganzhou in Southern Jiangxi, Part 1: Cantonese Fish Cake

Publish Date: 2023-10-09 Implement Date: 2023-10-15 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/CPPC 1068-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-10-09

Implement Date: 2023-10-15

Scope

Scope: This document specifies the requirements for raw materials, technical requirements, production and processing processes, inspection rules, as well as labels, marks, packaging, transportation, and storage of Hakka fish cakes. It also describes the corresponding inspection methods and defines relevant terms and definitions. This document is applicable to the production, inspection, and sale of Hakka fish cake pre-cooked dishes. Main technical content: Using fresh grass carp as the main raw material, combined with auxiliary materials such as edible starch, ginger, and seasonings, through pre-processing of raw materials, cutting, pulping, frying, and other processing techniques. The product is processed using rapid freezing technology to reduce the core temperature to below -18°C (including -18°C), and stored at a temperature not exceeding -18°C. It is transported and sold at a temperature not exceeding -12°C.