T/ZZCB 02-2022 Active Group standards

T/ZZCB 02-2022 The Longzhu County Fried Bread Association Noodle Soup Group Standard

Publish Date: 2022-05-06 Implement Date: 2022-06-10 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/ZZCB 02-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-06

Implement Date: 2022-06-10

Scope

Scope: This document specifies the terms and definitions, basic requirements, raw material requirements, production processes, and hygiene requirements for the production of Longzi Stew. This document is applicable to the processing and production of Longzi Stew; Main technical content: 4. Basic requirements 4.1.1 Fresh and frozen pork and pork by-products - Part 4: Pork by-products shall comply with the requirements of GB/T 9959.4-2019. 4.1.2 Salt shall comply with the requirements of GB 5461. 4.1.3 The hygiene standards for drinking water shall comply with GB 5749-6. 4.1.4 Brewed vinegar shall comply with GB 18187. 4.1.5 Brewed soy sauce shall comply with GB 18186. 4.1.6 Star anise shall comply with GB/T 7652. 4.1.7 Sichuan pepper shall comply with GB/T 30391. 4.1.8 Green onions shall comply with the technical specifications of GB/Z 26577. 4.1.9 Ginger shall comply with GB/T 30383. 4.1.10 White pepper shall comply with GB/T 7900-2018. 4.1.11 Black fungus shall comply with GB/T 6129-2019. 4.1.12 Corn starch shall comply with GB/T 8885-2017. 4.1.13 Kelp shall comply with GB/T 20554-2006. 4.1.14 MSG shall comply with GB/T 8967-2007. 4.1.15 Potatoes (potatoes) shall comply with LS/T 3106-2020. 4.1.16 Translucent rice paper shall comply with Q/GA00688-2018. 4.1.17 Chicken bouillon shall comply with SB/10371-2003. 4.1.18 Sodium carbonate shall comply with HG/T 5974-2021. 5. Cooking utensils, equipment, and tools Containers, cutting boards, kitchen knives, chopsticks, food tongs, stir fry woks, soup pots, oil pots, colanders, etc. Cooking hot processing equipment: electronic kitchen scales, electronic balances, measuring cylinders, measuring cups, measuring rulers, temperature spoons, timers, serving bowls, etc. 5.1 Fuel or gas stoves. 5.2 Cookware: stir fry spoons, oil pots, soup pots, kitchen knives, cutting boards, serving bowls, etc.