T/LMYTC 0001-2022 Active Group standards

T/LMYTC 0001-2022 Buckwheat Noodles with Soybean Paste (Buckwheat Noodles in Soybean Paste) Convenient Foods

Publish Date: 2022-12-15 Implement Date: 2022-12-25 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/LMYTC 0001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2022-12-15

Implement Date: 2022-12-25

Scope

Scope: This standard applies to buckwheat noodles and buckwheat sausages, which are processed by using water and buckwheat flour as raw materials, adding edible salt and konjac flour (or without) as auxiliary materials, adding food additives, and then through the processes of ingredient mixing, paste preparation, steaming, filling and shaping, cooling, vacuum packaging (or without vacuum packaging), sterilization, and cooling, to form buckwheat noodles and buckwheat sausages, accompanied by brewed vinegar packets, oil chili packets, compound seasoning packets, compound peanut and sesame paste packets (or without), and packaging. Main technical content: 4. Technical requirements 4.1 Requirements for raw and auxiliary materials 4.1.1 Salt shall comply with the requirements of GB 5461. 4.1.2 Brewed vinegar (purchased) shall comply with the requirements of GB 18187. 4.1.3 Oil chili (purchased) shall comply with the requirements of GB/T 20293. 4.1.4 Sesame paste (purchased) shall comply with the requirements of LS/T 3220. 4.1.5 Compound seasoning (home-made) shall comply with the requirements of relevant national standards and regulations. 4.1.6 All raw and auxiliary materials shall comply with the provisions of GB 2761, GB 2762, and GB 2763, as well as corresponding food standards and related regulations. 4.2 Production water shall comply with the requirements of GB 5749. 4.3 Food additives Food additives shall comply with the requirements of relevant national product standards and regulations. 4.4 Sensory requirements Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Item Requirements Test method Color The product shall have the appropriate color. Take an appropriate sample and place it in a clean white porcelain dish. Observe the color and state under natural light, check for foreign matter, smell the odor, rinse with warm water, and taste it. Flavor and odor The product shall