T/CPCS 001-2020 Freshly boiled bird's nest

Scope

Scope: This standard specifies the technical requirements, test methods, inspection rules, raw material sources, labeling, marking, packaging, transportation, storage, and shelf life for fresh-stewed bird's nest products. Main technical content: 3. Definition: Fresh-stewed bird's nest refers to a ready-to-eat product made from bird's nest and water, which undergoes or does not undergo soaking, washing, and pilling processes. It may or may not add sugar, be packaged and sealed, and then be sterilized at a temperature of not less than 100°C and cooled. The solid content of the product shall be not less than 60%. The characteristics of fresh-stewed bird's nest are a chewy and glutinous texture, emphasizing freshness, and a short shelf life. 4. Technical requirements 4.1 Raw and auxiliary materials requirements Bird's nest: The raw materials for bird's nest must come from regular and legal sources, and the raw materials should not be discolored, moldy, or have an odor. Water: It should meet the requirements of GB 5749, and enterprises are encouraged to use higher-quality water sources such as purified water and purified water. Sugar: It should meet the requirements of GB 13104. 4.2 Sterilization The product adopts a high-temperature sterilization process of not less than 100°C. The specific processing and production processes shall be determined by the manufacturer. 4.3 Sensory requirements The sensory requirements shall comply with Table 1. Table 1: Sensory requirements Item Requirements 1 Color White or off-white, with uniform color 2 Textural form The bird's nest should be in the form of silk, blocks, or sheets, distributed evenly, and the water should be slightly viscous 3 Flavor With the unique flavor of bird's nest, no odor, and a smooth texture 4 Impurities No visible foreign matter or impurities under normal vision, and a small amount of visible micro-fuzz or black spots are allowed Test method: Take an approp

Development Information

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