T/FDCX 006-2021 Abolished Group standards

T/FDCX 006-2021 Fuding snacks and the production specifications for Fuding beef balls

Publish Date: 2021-12-30 Implement Date: 2021-12-30 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/FDCX 006-2021

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Metallurgy

ICS Name: Food processing

Publish Date: 2021-12-30

Implement Date: 2021-12-30

Scope

Scope: This document specifies the raw material requirements, production process, quality requirements, and consumption recommendations for Fuding beef meatballs. This document is applicable to the processing, production, quality control, and product inspection of Fuding beef meatballs; Main technical content: 1. Terms and definitions: This document provides two terms and definitions for Fuding snacks and Fuding beef meatballs. 2. Raw material requirements: This document sets out the requirements for main ingredients, auxiliary ingredients, seasonings, water quality, and food additives. 3. Production process requirements: This document stipulates the requirements for the process flow, material preparation, minced meat production, raw meatball storage, raw meatball thawing, and finished product cooking of Fuding beef meatballs. 4. Quality requirements: This document primarily sets out quality requirements from four aspects: color, odor and taste, form, and texture.