GB/T 7740-1987
Replaced
T/HNSMA 002-2024
Active
Group standards
T/HNSMA 002-2024 duck blood pre-prepared dish
T/HNSMA 002-2024 duck blood pre-prepared dish
Price:
$ 20.00
Basic Information
Standard Code:
T/HNSMA 002-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Meat and meat products
Publish Date:
2024-12-16
Implement Date:
2024-12-23
Scope
Scope: This document specifies the terminology and definitions, technical requirements, hygiene requirements for production and processing, inspection rules, labeling and marking, packaging, storage, and transportation requirements for pre-cooked duck blood dishes. This document applies to pre-cooked duck blood dishes; Main technical content: - Raw materials: Duck blood collection shall comply with the requirements of NY/T 3471, and no other animal-derived blood shall be added. Livestock and poultry meat and by-products shall comply with the provisions of GB 16869 and GB 2707. Grains, beans, and tubers shall comply with the provisions of GB 2715 and related standards. Plant proteins and their products shall comply with the provisions of GB 20371 and related standards. Eggs and egg products shall comply with the provisions of GB 2749. Edible fungi and their products shall comply with the provisions of GB 7096 and related standards. Production and processing water shall comply with the provisions of GB 5749. Spices and seasonings shall comply with the provisions of GB 31644, GB/T 15691, and related standards. Other agricultural products and their products, and additives shall comply with the relevant national or industry standards. - Sensory requirements: The requirements shall comply with Table 1. Table 1: Sensory Requirements No. Item Requirements Inspection Methods 1 Organizational Form The product shall have the appropriate organizational state. Duck blood shall be in the form of blocks, strips, or spheres, with a complete, soft, and elastic appearance, and allow air bubbles. Independently packaged ingredient packets shall have the appropriate organizational form. Take the sample and place it on a clean white ceramic plate. Visually observe its form and color, cut it with a knife to observe the tissue structure, and then handle it according to the packaging instructions before checking its odor and taste. 2 Color The product shall have
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