T/THSX 005-2023 Boiled food with fish filling

Scope

Main technical content: 1. Scope This standard specifies the classification, requirements, inspection rules, and labeling, packaging, transportation, storage, and shelf life of knifefish fillings for steamed foods. This standard applies to non-ready-to-eat raw steamed knifefish fillings made from Yangtze River knifefish or minced knifefish as the main raw material. After pre-processing the knifefish into minced form, ingredients such as chives, cilantro, shrimp, corn kernels, eggs, edible fungi, edible salt, sugar, soy sauce, yellow wine, starch, vegetable oil, scallions, ginger, and spices (excluding poppy, saffron, and fenugreek from the list in GB/T 12729.1-2008) are added and mixed before packaging. 3. Classification The products can be divided into: - Chive and mushroom knifefish filling - Cilantro and egg shreds knifefish filling - Shrimp and three-delicacy knifefish filling - Other knifefish fillings 3.1 Chive and mushroom knifefish filling Ingredients: Yangtze River knifefish or minced knifefish, chives, mushrooms, edible salt, sugar, soy sauce, yellow wine, starch, vegetable oil, scallions, ginger, and spices. 3.2 Cilantro and egg shreds knifefish filling Ingredients: Yangtze River knifefish or minced knifefish, cilantro, eggs, edible fungi, edible salt, sugar, soy sauce, yellow wine, starch, vegetable oil, scallions, ginger, and spices. 3.3 Shrimp and mushroom knifefish filling Ingredients: Yangtze River knifefish or minced knifefish, shrimp, edible fungi, corn kernels, edible salt, sugar, soy sauce, yellow wine, starch, vegetable oil, scallions, ginger, and spices. 3.4 Other knifefish fillings Ingredients: Yangtze River knifefish or minced knifefish and other raw materials.

Development Information

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