T/JSQA 160-2023 Active Group standards

T/JSQA 160-2023 Processing and manufacturing procedures for high-quality Yangzhou salted duck eggs

Publish Date: 2023-06-26 Implement Date: 2023-06-26 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/JSQA 160-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Poultry and eggs

Publish Date: 2023-06-26

Implement Date: 2023-06-26

Scope

Scope: This document specifies the terms and definitions, processing site conditions, personnel requirements, raw and auxiliary material requirements, processing procedures, storage, and finished product inspection for the processing and production of Gaoyou salted duck eggs. This document applies to the processing and production of Gaoyou salted duck eggs, a geographical indication product approved for protection according to the "Regulations on the Protection of Geographical Indication Products", and also applies to the processing and production of Gaoyou double-yolk salted duck eggs and vacuum-packaged cooked salted duck eggs. Main technical content: (1) Processing plant conditions and personnel requirements: A total of 11 items, mainly based on the requirements of the "Food Safety Law of the People's Republic of China" and relevant laws and regulations. It describes the atmospheric environment, geographical environment, water use, factory layout, inspection facilities and equipment, and post management systems around the processing plant. (2) Raw and auxiliary material requirements: 2.1 Requirements for raw eggs mainly come from the traditional non-heritage production process of Gaoyou salted duck eggs. The sensory inspection of fresh duck eggs shall be conducted in accordance with GB/T 5009.47. 2.2 The specifications are compiled in accordance with GB/T 19050 "Geographical Indication Product - Gaoyou Salted Duck Eggs". 2.3 Auxiliary materials, including salt, processing water, yellow clay, wood ash, packaging materials, and other auxiliary materials and food additives, shall comply with existing national standards. (3) Processing procedures: 7.1 Knocking and grading; 7.2 Reinspection; 7.3 Preparation of pickling solution; 7.4 Pickling; 7.5 Pickling period management; 7.6 Cleaning of pickled eggs; 7.7 Drying; 7.8 Sorting of Gaoyou salted duck eggs; 7.9 Packaging; 7.10 Pressure steaming; 7.11 Labeli