T/FLCCX 001-2023 Active Group standards

T/FLCCX 001-2023 The production specifications for Fushun Spicy Mixing

Publish Date: 2023-05-23 Implement Date: 2023-05-23 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/FLCCX 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-05-23

Implement Date: 2023-05-23

Scope

Main technical content: This standard specifies the terms and definitions, raw and auxiliary materials, and technical requirements for the production of Fushun Spicy Mix. It also covers cooking utensils, production processes, plate shaping and transportation, quality requirements, nutritional indicators, service requirements, and the best consumption time. This standard applies to Fushun Spicy Mix, which is mainly made from potatoes, kelp, fish balls, crab sticks, tofu skin, tofu puffs, vegetable balls, kale, wide noodles, chrysanthemum greens, small cabbage, braised pork, and mushrooms. After boiling and draining the main ingredients, optional auxiliary ingredients such as edible salt, brewed vinegar, white sugar, roasted peanut crumbs, chili peppers, chili oil, cumin, sesame seeds, and Sichuan pepper seed oil are added and mixed together to make Fushun Spicy Mix.