T/SYMBJY 000.004-2020 Abolished Group standards

T/SYMBJY 000.004-2020 Frozen oil sticks

Publish Date: 2020-04-26 Implement Date: 2020-05-01 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/SYMBJY 000.004-2020

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-04-26

Implement Date: 2020-05-01

Scope

Scope: This standard specifies the technical requirements, inspection rules, labeling and marking, packaging, transportation, storage, and shelf life of quick-frozen fried dough sticks. This standard applies to non-ready-to-eat products made from wheat flour as the main raw material, combined with drinking water, food additives, and other auxiliary materials, through processes such as dough mixing, dough resting, shaping, deep-frying, and quick-freezing. Main technical content: 3.1 Requirements for raw materials and additives 3.1.1 Wheat flour shall comply with the provisions of GB/T 1355 and GB 2715. 3.1.2 Production water shall comply with the provisions of GB 5749. 3.1.3 Edible vegetable oil shall comply with the provisions of GB 2716. 3.1.4 Other food raw materials shall comply with the corresponding national standards and relevant regulations. 3.2 Sensory indicators Sensory indicators shall comply with the requirements specified in Table 1. Table 1: Sensory Indicator Requirements and Test Methods Organizational form The appearance shall be intact, with the shape characteristic of fried dough sticks, without deformation or damage. The surface shall not be frosted, and the organizational structure shall be uniform. Place the sample on a white porcelain plate, carefully inspect its appearance, color, and surface frosting. Cut it with a knife to observe its organizational structure, and cook it according to the cooking method specified on the packaging. Taste and smell it to check its flavor, aroma, and impurities. Color The color shall be characteristic of fried dough sticks. Flavor and aroma The flavor and aroma shall be characteristic of fried dough sticks, without abnormal odors or impurities. External and internal appearance There shall be no visible impurities with the naked eye. 3.3 Physicochemical indicators Physicochemical indicators shall comply with the requirements specified in Table 2. Table 2: Physicochemical In