T/DZXLX 01-2020 Geographical Indication Dongzhi Meal Fish

Scope

Main Technical Content: 4.1 Main Provisions: This document specifies the terms and definitions of Meiyu fish, the scope of protection for geographical indication trademarks, requirements, food additives, inspection rules, and marking, labeling, packaging, transportation, storage, and shelf life. 4.2 Main Technical Indicators and Parameters 4.2.3 Technical Requirements: Technical requirements for raw materials, production water, fresh Meiyu fish, and frying oil. Sensory indicators should meet the specified standards. The color should be natural, with no foreign odors such as oil stains. Take a suitable sample, place it on a white porcelain plate, observe its appearance, color, and state under natural light, smell its odor, rinse with warm water, and taste its flavor. The flavor and odor should be characteristic of the product, with no rancid taste. The product should have a normal shape and texture, no foreign impurities visible to the naked eye, no mold, and no insect infestation. Physical and chemical indicators should meet the specified standards. - Water content/ (g/100g) ≤ 20% - Peroxide value (based on fat) / (g/100g) 0.6% - Contaminant limits should comply with GB 2762. - Maximum residue limits for pesticides should comply with GB 2763. - Veterinary drug residue limits should comply with relevant national regulations and announcements. - Net content should be measured according to the method specified in JJF 1070. 4.2.4 Food Additives: This product does not add any food additives. 4.2.5 Hygiene Requirements for Production and Processing: Should comply with GB 14881 regulations.

Development Information

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