T/HNSMA 004-2023 Prepared Meals - Steamed Fish with Vegetables in a Bowl

Scope

Main Technical Content: **5.1 Requirements for Raw and Auxiliary Materials** 5.1.1 Poultry and meat products shall comply with the provisions of GB 2707 and related standards. 5.1.2 Animal aquatic products shall comply with the provisions of GB 2733 and related standards. 5.1.3 Animal aquatic processed products shall comply with the provisions of GB 10136 and related standards. 5.1.4 Grains and legumes shall comply with the provisions of GB 2715 and related standards. 5.1.5 Edible fungi and their products shall comply with the provisions of GB 7096 and related standards. 5.1.6 Edible salt shall comply with the provisions of GB 2721 and related standards. 5.1.7 White sugar shall comply with the provisions of GB 13104 and related standards. 5.1.8 Spices shall comply with the provisions of GB/T 15691 or related standards. 5.1.9 Other raw and auxiliary materials shall comply with the relevant standards. **5.2 Sensory Requirements** Sensory requirements shall comply with Table 1. **Table 1: Sensory Requirements** **No.** **Item** **Requirements** **Testing Methods** 1 **Organizational State** The product shall have the appropriate organizational state. Take an appropriate amount of the sample (for frozen products, thaw them in advance) and place it in a white porcelain plate. Observe its organizational state, color, and impurities under natural light. Smell its aroma and taste it according to the packaging instructions. 2 **Color and Luster** The color shall be bright and meet the product's requirements, without any abnormal color. 3 **Taste and Aroma** The product shall have the appropriate taste and aroma, without any abnormal flavor. 4 **Impurities** No visible impurities to the naked eye. **5.3 Physicochemical Indicators** Physicochemical indicators shall comply with Table 2. **Table 2: Physicochemical Indicators** **No.** **Item** **Requirements** **Testing Methods** 1 **Solid Content (g

Development Information

Related Standards