T/SCSSX 12.0-2025 Active Group standards

T/SCSSX 12.0-2025 Prefabricated Sichuan cuisine: Kung Pao Chicken Dish

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 12.0-2025

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 standard specifies the terms and definitions, raw material requirements, technical requirements, product quality, storage, and packaging and storage requirements for pre-made Sichuan-style Kung Pao Chicken. This standard applies to the production of pre-made Sichuan-style Kung Pao Chicken. Main technical content: 4. Technical requirements 4.1 Raw material requirements: Chicken thigh meat shall comply with the provisions of GB 2707. 4.2 Requirements for auxiliary materials and ingredients: 4.2.1 Cooking water shall comply with the requirements of GB 5749. 4.2.2 Seasonings, spices, and other auxiliary materials shall comply with the provisions of GB 31644. 4.2.3 Chili powder shall comply with the provisions of GB/T 23183, GB 2762, and GB 2763. 4.2.4 Edible vegetable oil shall comply with the requirements of GB 2716. 4.2.5 Compound ingredients and compound seasonings, flavorings, and other auxiliary materials shall preferably be made from natural, non-chemically synthesized substances. 4.2.6 No ingredients that adversely affect the nutrition and safety of the product or whose hazards are still unclear shall be used as auxiliary materials. 4.2.7 Other auxiliary materials shall comply with the relevant standards. 4.3 Requirements for the use of food additives: 4.3.1 Food preservatives shall not be added. The use of other food additives shall comply with the provisions of GB 2760. 4.3.2 It is recommended to use natural food additives or substances from animal and plant products, microorganisms, and their fermentation products to replace or reduce the use of chemically synthesized food additives. 4.3.3 According to the necessary requirements of the production process, when using chemically synthesized food additives, including the amount of compound food additives and compound seasonings after unfolding, the number of additives used shall not exceed two, and the number of chemically synthesized food additives with the same function shall not exceed two.