T/CZBXBZ 01-2024 Shanzhai beef ball

Scope

Scope: This document specifies the terms and definitions, raw materials and additives, technical requirements, food safety control of the production and processing process, inspection methods, inspection rules, labeling, packaging, transportation, storage, and sales of Chaoshan beef balls. This document is applicable to the production, inspection, and sales of Chaoshan beef balls; Main technical content: Table 1 - Sensory Indicators Requirements Inspection Methods Color: Uniform color, normal gray-brown, no added artificial dyes. 1. Place the beef balls on a white ceramic plate and observe the tissue morphology, color, and impurities under natural light after cutting them open; 2. Heat or cook them according to the preparation method indicated on the product packaging or label, then smell and taste them to check their flavor and aroma. Flavor and aroma: The beef balls should have the unique flavor and aroma of this product, with no off-flavors. Shape and texture: Spherical with uniform size. Texture: Soft, chewy, and elastic, quickly recovering to its original shape after being pressed with fingers; not sticky; no visible foreign matter on the surface or inside the balls. Table 2 - Physical and Chemical Indicators Items Standards Inspection Methods Water content (g/100g) ≤75.0 GB 5009.3 Fat content (g/100g) ≤12.0 GB 5009.6 Peroxide value 1 (g/100g of fat) ≤0.25 GB 5009.227 Protein (g/100g) ≥12.0 GB 5009.5 Starch (g/100g) ≤6.0 GB 5009.9 Note 1: Limited to frozen products

Development Information

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