T/ZZFSA 006-2021 compound seasoning mix

Scope

Main technical content: 5 Technical requirements 5.1 Raw materials and auxiliary materials requirements The raw materials and auxiliary materials shall comply with the corresponding food standards and relevant regulations. 5.2 Sensory requirements The sensory requirements shall comply with the provisions of Table 1. **Table 1: Sensory requirements** **Item** **Requirement** **Color and luster** The product shall have the appropriate color and luster. **Smell and taste** The product shall have the appropriate smell and taste, without any abnormal odor or flavor. **State** - For solid compound seasonings: granular, flake, powder, block, etc. Solid forms are allowed to coexist simultaneously. No mold growth, and no foreign objects visible to the naked eye. - For semi-solid compound seasonings: thick liquid mixtures (paste, sauce, etc.). Liquid and solid layers are allowed, no mold growth, and no foreign objects visible to the naked eye. - For liquid compound seasonings: liquid form, with a small amount of aggregates or sediments allowed. No mold growth, and no foreign objects visible to the naked eye. **Inspection method**: Take an appropriate sample into a clean beaker (for liquid products) or a white ceramic plate (for semi-solid or solid products). Observe its color and state under natural light, smell its odor, and taste it with warm water. 5.3 Physicochemical indicators The physicochemical indicators shall comply with the provisions of Table 2. **Table 2: Physicochemical indicators** **Item** **Requirement** **Inspection method** Solid compound seasonings Semi-solid compound seasonings Liquid compound seasonings Water content/g/100g ≤                                                                                                                                            GB 5009.3 Chloride (as NaCl)/g/100g ≤                                                                                                     

Development Information

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