T/HCYP 001-2023 Active Group standards

T/HCYP 001-2023 Xinlongfu Spicy Noodles Soup Making Skill

Publish Date: 2023-12-09 Implement Date: 2023-12-29 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/HCYP 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food processing

Publish Date: 2023-12-09

Implement Date: 2023-12-29

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensil requirements, production techniques, sensory requirements, and hygiene requirements for Xinlongfu Malatang base soup. This document is applicable to the production of Xinlongfu Malatang base soup. Main technical content: 3. Terms and definitions 3.1 Xinlongfu Malatang base sauce is made from various raw materials such as animal and vegetable edible oils, spices, traditional sauces, powders, and food additives, processed according to specific technological methods, and is a paste-like seasoning specifically used for making Xinlongfu Malatang base soup (hereinafter referred to as base sauce). 3.2 Xinlongfu Malatang compound seasoning is made from raw materials such as salt, MSG, rock sugar, beef powder, chicken essence, beef essence powder, concentrated pork bone soup powder, yeast extract, 5′-ribonucleotide disodium salt, meat flavoring powder, and other additives, which are mixed evenly and used for making Xinlongfu Malatang base soup in powder form. 3.3 Xinlongfu Malatang base soup is made from Xinlongfu Malatang base sauce, compound seasoning, other additives, and drinking water, processed through scientific proportioning, mixing, heating, and boiling techniques. 4. Raw material requirements 5. Cooking utensil requirements 6. Production techniques 7. Sensory requirements 8. Hygiene requirements