T/YCX 0106-2018 Active Group standards

T/YCX 0106-2018 Wanxian Huoba Rou Ersi

Publish Date: 2018-12-28 Implement Date: 2018-12-28 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/YCX 0106-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2018-12-28

Implement Date: 2018-12-28

Scope

Main technical content: This standard specifies the terms and definitions, raw material requirements, product marking, packaging, transportation, storage, quality requirements for pork and pork bones, seasoning requirements, production process, cooking utensils, and sensory characteristics of the "Weishan Huoba Meat Bait Silk Noodles" series of products. This standard applies to all series of products named "Weishan Huoba Meat Bait Silk Noodles", as well as rice or mixed grains-based noodle-like food products - bait noodles, which are mainly made from bait noodles, combined with Huoba meat and soup and seasoning.