T/SCSSX 15.0-2025 Active Group standards

T/SCSSX 15.0-2025 Sautéed Vegetarian Dishes with Vinaigrette Sauce

Publish Date: 2025-01-21 Implement Date: 2025-03-01 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/SCSSX 15.0-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2025-01-21

Implement Date: 2025-03-01

Scope

Scope: This document specifies the definition of cold dishes, product classification, technical requirements, testing methods, inspection rules, and requirements for marking, packaging, transportation, and storage. This document applies to the processing of cold dishes. Main technical content: 5. Technical requirements 5.1 Raw material requirements 5.1.1 Vegetables and fruits should be fresh, free from decay, and comply with GB 2762 and GB 2763. 5.1.2 Soy products should comply with GB 2712. 5.1.3 Starch products such as vermicelli, starch noodles, and cold noodles should comply with GB 2713. 5.1.4 Pickled vegetables should comply with GB 2714. 5.1.5 Cereals, legumes, and tubers should comply with GB 2715. 5.1.6 Edible fungi and their products should comply with GB 7096. 5.2 Auxiliary material requirements 5.2.1 Vegetable oil should comply with GB 2716. 5.2.2 Spices and seasonings should comply with GB 2717, GB 2718, GB 2719, GB 10133, GB 13104, GB/T 15691, and GB 31644. 5.2.3 Production water should comply with GB 5749. 5.2.4 Other auxiliary materials should comply with relevant national standards and regulations. 5.3 Food additive requirements 5.3.1 Preservatives are not allowed. The use of other food additives and their quantities should comply with GB 2760. 5.3.2 Each individually packaged seasoning and product should separately calculate the food additives used. If this cannot be done, they should not be used. The total amount of food additives should not exceed the maximum limit requirement for a single food category, provided that it does not exceed the corresponding food category. 5.4 Product quality requirements 5.4.1 Sensory requirements should comply with Table 1. Table 1: Sensory indicators and inspection methods for cold dishes Requirements for ingredients: - Uniform and neat size, no mechanical damage, no odor or visible impurities, and no perceptible impurities upon chewing. - For liquid samples, take an