T/CZBXBZ 01-2021 Shameoushu Beef Balls

Scope

Scope: 1 Scope This document specifies the terms and definitions, raw materials and auxiliary materials, technical requirements, food safety control of the production and processing process, inspection methods, inspection rules, labels, packaging, transportation, storage, and sales of Chaozhou beef balls. This document is applicable to the production, inspection, and sales of Chaozhou beef balls. Main technical content: Table 2 - Physical and chemical indicators Item Indicator Test method Water content (g/100g) ≤75.0 GB 5009.3 Fat (g/100g) ≤12.0 GB 5009.6 Protein (g/100g) ≥12.0 GB 5009.5 Starch (g/100g) ≤6.0 GB 5009.9 5.3 Food additives The types and maximum usage amounts of food additives allowed shall comply with the provisions of Table 3. Table 3 - Permitted types and maximum usage amounts of food additives Additive name Function Maximum usage amount Remarks Sodium tripolyphosphate Water retention agent, leavening agent, acidity regulator, stabilizer, coagulating agent 5.0 g/kg Can be used alone or in combination. The maximum usage amount is calculated based on phosphate (PO43-). Sodium hexametaphosphate Sodium pyrophosphate Sodium bicarbonate Leavening agent, acidity regulator, stabilizer According to production needs

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