GB/T 7740-1987
Replaced
T/HNSPGYXH 014-2023
Active
Group standards
T/HNSPGYXH 014-2023 Prepared Meals Red Braised Lamb
T/HNSPGYXH 014-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/HNSPGYXH 014-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Meat and meat products
Publish Date:
2023-12-22
Implement Date:
2023-12-29
Scope
Main technical content: This document specifies the raw materials and auxiliary materials, technical requirements, hygiene management of the processing process, inspection methods, inspection rules, labels and markings, packaging, storage and transportation of pre-cooked dishes such as red-braised lamb. This document is applicable to dishes made from lamb as the main raw material, supplemented with drinking water, broad bean paste, spices, seasonings, etc., with or without the addition of food additives, processed by one or several methods such as frying, stewing, boiling, braising, steaming, sterilization, and quick freezing. After packaging, the dishes are stored, transported and sold under normal temperature, refrigerated or frozen conditions, and can be directly consumed or eaten after simple cooking.
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished