T/YWYCY 2-2019 Active Group standards

T/YWYCY 2-2019 Dahao Fish Ball Processing Technical Specifications

T/YWYCY 2-2019

Publish Date: 2019-04-11 Implement Date: 2019-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/YWYCY 2-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2019-04-11

Implement Date: 2019-05-01

Scope

Main technical content: 1. Sensory requirements: The sensory requirements of Dahao fish balls should comply with the provisions of Table 1. Table 1: Sensory requirements for Dahao fish balls **Requirements** | **Standard** --- | --- **Color** | White or gray-white **Shape** | Spherical, with a complete and uniform texture **Structure** | Dense and elastic **Flavor and aroma** | Intense fish fragrance and delicious taste 2. Physical and chemical indicators: The physical and chemical indicators of Dahao fish balls should comply with the provisions of Table 2. Table 2: Physical and chemical indicators for Dahao fish balls **Indicator** | **Standard** --- | --- **Water content** | ≤82.0 g/100g **Protein content** | ≥12.0 g/100g **Fat content** | ≤2.0 g/100g **Starch content** | ≤6.0 g/100g **Water loss rate** | ≤6% **Elasticity** | ≥800 g/cm 3. Safety and other quality technical requirements: The product safety and other quality technical requirements must comply with relevant national regulations.