T/DJC 1-2019 Active Group standards

T/DJC 1-2019 Duncha's fried pancake

Publish Date: 2019-07-25 Implement Date: 2019-07-25 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/DJC 1-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Baked goods

ICS Name: Cereals, legumes, and their products

Publish Date: 2019-07-25

Implement Date: 2019-07-25

Scope

Scope: This standard specifies the terms and definitions, product classification, technical requirements, inspection rules, labeling, packaging, transportation, and storage of Dunhua pancakes. This standard applies to pancakes produced in Dunhua, Jilin Province, which are mainly made from rice, corn, soybeans, sorghum, and millet from Northeast China. They may also contain walnut kernels, pine nuts, peanut kernels, sesame seeds, wolfberry, dried red dates, blueberries, apples, bananas, strawberries, red beans, mung beans, black beans, black rice, oats, black fungus, lion's mane mushrooms, celery, sweet potatoes, chocolate, cocoa butter chocolate and its products, butter, milk, matcha, seaweed, ginseng, and plant enzymes. On the basis of the main ingredients, they may not add any additives or may add one or several additives. They are processed through traditional techniques such as ingredient mixing, soaking, steaming, grinding, fermentation, ingredient mixing, spreading, spraying water, folding, and packaging. Main technical contents: 1. Terms and definitions: Dunhua pancake is a pancake produced in Dunhua, Jilin Province, mainly made from rice, corn, soybeans, sorghum, and millet from Northeast China, with or without the addition of other additives, using traditional spreading techniques. 2. Product classification: It is divided into five-grain pancakes, dried fruit and nut pancakes, fruit pancakes, mixed grain pancakes, edible fungus pancakes, vegetable pancakes, and other pancakes. 3. Technical requirements: It is divided into requirements for raw and auxiliary materials, sensory indicators, physical and chemical indicators, limits of pollutants, limits of pathogenic bacteria and microorganisms, food additives, net content, and hygiene requirements for production and processing processes. 4. Inspection rules: It is divided into batch and sampling, factory inspection, type inspection, and judgment rules. 5. Labeling, marking, packaging, storage, and transportat