T/FDCX 004-2021 Abolished Group standards

T/FDCX 004-2021 Fuding snacks and Fuding pork floss production specifications

Publish Date: 2021-12-30 Implement Date: 2021-12-30 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/FDCX 004-2021

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Metallurgy

ICS Name: Food processing

Publish Date: 2021-12-30

Implement Date: 2021-12-30

Scope

Scope: This document specifies the raw material requirements, production process, quality requirements, and consumption recommendations for Fuding meat yan. This document is applicable to the processing, production, quality control, and product inspection of Fuding meat yan. Main technical content: 1. Terms and definitions: This document provides two terms and definitions for Fuding snacks and Fuding meat yan. 2. Raw material requirements: This document sets out the requirements for main ingredients, auxiliary ingredients, seasonings, food additives, and water quality. 3. Production process requirements: This document stipulates the requirements for the production process of Fuding meat yan, including material preparation, yan skin production, filling production, raw dough forming, freezing, and cooking. 4. Quality requirements: This document mainly sets out quality requirements from four aspects: color, odor and taste, form, and texture.