T/GDBK 004-2022 Duckling Pie

Scope

Scope: This document specifies the terms and definitions, basic requirements, hygiene requirements for the production and processing process, test methods, inspection rules, labeling, packaging, transportation, and storage of duck crackers. This document applies to the production, sales, and inspection of duck crackers. Main Technical Content: 4. Technical Requirements 4.1 Raw Material Requirements - Low-gluten wheat flour: It shall comply with the provisions of GB/T 8608. - Maltitol: It shall comply with the provisions of GB 28307. - Peanut oil: It shall comply with the provisions of GB 2716. - White sugar: It shall comply with the provisions of GB/T 317 and GB 13104. - Drinking water: It shall comply with the provisions of GB 5749. - Duck meat products: It shall comply with the provisions of GB 2726. - Winter melon puree: It shall comply with the provisions of GB 21270. - Sesame: It shall comply with the provisions of GB/T 11761. - Fermented bean curd: It shall comply with the provisions of SB/T 10170. The above raw materials shall also comply with the requirements of GB 2761, GB 2762, and GB 2763. 4.2 Sensory Requirements It shall comply with the requirements specified in Table 1. Table 1 Sensory Requirements - Color: Adjusted to the color required for the product. - Taste and flavor: With the flavor of the product application, no off-flavors. - Texture: Clear patterns, no obvious concave, bursting, collapse, peeling, or leakage. No mold or insect infestation. - No visible impurities to the naked eye. 4.3 Physical and Chemical Indicators It shall comply with the provisions of Table 2. Table 2 Physical and Chemical Indicators - Drying loss, %                                            ≤25 - Crude fat, %                                            ≤34 - Total sugar (calculated as glucose), %      

Development Information

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