T/JMBX 0270-2023 Kai Ping You Pin Duck Egg Products

Scope

Main technical content: raw salted eggs; egg products made from fresh duck eggs, which are processed by wrapping and marinating in salt water or salt-containing yellow clay, red clay, and ash, and then packaged. Cooked salted egg yolk: egg products made from raw salted eggs, which are processed by shell removal, protein separation, and packaging. Cooked salted eggs (ready-to-eat salted eggs): egg products made from raw salted eggs, which are processed by washing, steaming, and packaging. Salted egg yolk paste (sauce) a) Steamed type: egg products made from salted egg yolk, which are processed by baking, adding or not adding vegetable oil, butter, margarine, white sugar, edible salt, etc. as auxiliary materials, and then milling, packaging, and high-temperature steaming and sterilization. These products can be stored at room temperature, frozen, or refrigerated, and can be eaten directly or after thawing and heating. b) Non-steamed type: egg products made from salted egg yolk, which are processed by baking, adding or not adding vegetable oil, butter, margarine, white sugar, edible salt, etc. as auxiliary materials, and then milling, packaging, and freezing or refrigerated storage. These products cannot be eaten directly and need to be thawed and cooked before consumption. Preserved eggs: egg products made from fresh duck eggs, which are processed by marinating and packaging with solutions or slurries made from sodium hydroxide (caustic soda), salt, tea (with or without addition), water, and food additives (including food processing aids such as copper sulfate)

Development Information

Related Standards