T/JYSAX 001-2021 Active Group standards

T/JYSAX 001-2021 Knife Fish Wonton Filling

T/JYSAX 001-2021

Publish Date: 2021-12-01 Implement Date: 2021-12-30 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/JYSAX 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2021-12-01

Implement Date: 2021-12-30

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, labeling, packaging, transportation, and storage for hairtail wonton fillings. This document applies to hairtail wonton fillings. Main technical content: 1. Raw and auxiliary material requirements: - Hairtail shall comply with the provisions of GB 2733. - Legally caught hairtail and pork shall comply with the provisions of GB 2707. - Chives (chive yellow) shall comply with the provisions of NY/T 579-2002, GB 2762, and GB 2763. - Eggs shall comply with the provisions of GB/T 39438-2020. - Edible lard shall comply with the provisions of GB/T 8937-2006. - Edible vegetable oil shall comply with the provisions of GB 2716. - Monosodium glutamate shall comply with the provisions of GB 2720. - Processing water shall comply with the provisions of GB 5749. - Edible salt shall comply with the provisions of GB 2721. - Other auxiliary materials shall comply with the corresponding national (industry) standards and relevant regulations. 2. Sensory requirements: - Color: Uniform color state: Uniform and smooth paste. - Odor: With the unique, natural odor of hairtail, no abnormal odor, no rancid odor. - Impurities: No foreign impurities visible to the naked eye, no moldiness. 3. Physical and chemical indicators: - Moisture: % ≤ 75. - Fat: % ≤ 30. - Peroxide value (based on fat): / (g/100g) ≤ 0.25. - Volatile basic nitrogen: / (mg/100g) ≤ 30. 4. Microbiological indicators: - Salmonella - Staphylococcus aureus 5. Contaminant limits: - Contaminant limits shall comply with the provisions of GB 2762. 6. Food additives: - The use of food additives shall comply with the provisions of GB 2760. 7. Net content requirements: - Net content requirements shall comply with the provisions of the "Supervision and Management Measures for Weighing and Measuring of Retail Commodities" issued by the State Administration for Market Regulation (2020) No. 31.