T/CCA 026-2022 Industrialization Standardization of Chinese-style Broth

Scope

Main technical content: This document specifies the technical requirements for industrialized standardized Chinese soup stocks, hygiene requirements for the production and processing process, inspection methods, inspection rules, marking, packaging, transportation, and storage. Industrialized standardized Chinese soup stocks are high-quality clear soups made primarily from fresh (frozen) animal, poultry, and aquatic raw materials. They may or may not contain spices and vegetables as additives. They are produced using modern food processing techniques and equipment, and the fat is removed by centrifugation or meat pulp skimming methods. The production process involves pre-processing raw materials such as livestock, poultry, and aquatic products by washing and cutting them, followed by blanching or frying. The raw materials are then placed in soup-making tanks, with water added according to the recipe and additives added or not. The soup is simmered to obtain the first soup. After removing the soup, water is added to the meat residue to obtain the second soup. The first and second soups are combined, strained, concentrated, and fat-removed to produce Chinese soup stocks. They are packaged in metal cans or aluminum foil bags and subjected to high-temperature sterilization to become high-temperature sterilized products. When packaged in composite food packaging bags, they are water-bath cooled and quick-frozen to become quick-frozen products.

Development Information

Related Standards