GB 1352-1986
Replaced
T/ZZFSA 001-2020
Active
Group standards
T/ZZFSA 001-2020 condiment snacks
T/ZZFSA 001-2020 condiment snacks
Price:
$ 20.00
Basic Information
Standard Code:
T/ZZFSA 001-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Aquatic product processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-01-10
Implement Date:
2020-01-10
Scope
Scope: This standard specifies the definition, technical requirements, and inspection methods for seasoned noodle products, as well as inspection rules, labeling, packaging, transportation, storage, and shelf life requirements. This standard applies to the production, inspection, and sale of pre-packaged seasoned noodle products. Main technical content: 4. Technical requirements 4.1 Raw materials requirements: Raw materials shall comply with the corresponding food standards and relevant regulations. 4.2 Sensory requirements: Sensory requirements shall comply with Table 1. Table 1: Sensory requirements Item Requirement Color The product should have the appropriate color. Flavor and aroma The product should have the appropriate flavor and aroma, without rancidity or off-flavors. Texture The product should have the appropriate texture, without mold or visible foreign matter under normal vision. Inspection methods: - Take an appropriate sample and place it in a clean white dish (porcelain dish or similar container). - Observe the color and texture under natural light. - Smell the aroma. - Rinse with warm water and taste it. 4.3 Physicochemical indicators Physicochemical indicators shall comply with Table 2. Table 2: Physicochemical indicators Item Requirement Method Water content/g/100g ≤