T/LSA 001-2019 Active Group standards

T/LSA 001-2019 Sheep's feet and hooves

Publish Date: 2019-05-11 Implement Date: 2019-06-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/LSA 001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Food processing

Publish Date: 2019-05-11

Implement Date: 2019-06-10

Scope

Scope: This standard specifies the technical requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage of mutton hooves. This standard applies to mutton hooves made from wheat flour through fermentation and baking. This standard applies to mutton hooves produced and manufactured within Linhai City. Main technical content: 3. Technical requirements 3.1 Requirements for raw and auxiliary materials 3.1.1 Wheat flour shall comply with the requirements of GB/T 1355 or LS/T 3208. 3.1.2 White sugar shall comply with the requirements of GB/T 317. 3.1.3 Edible vegetable oil shall comply with the provisions of GB 2716. 3.1.4 Sesame shall comply with the requirements of GB/T 11761. 3.1.5 Compound leavening agents (baking powder) shall comply with the provisions of HG 2616. 3.2 Sensory requirements Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Item Requirements Shape A neat shape without deformation, shrinkage, or defects. Tissue A uniform distribution of pores, no sugar granules, or lumps of flour. Color A color characteristic of the variety, with a slight golden-brown hue. Taste A pure taste with moderate sweetness, a flavor characteristic of the variety, and a crispy, fragrant texture without stickiness or off-flavors. Impurities No visible impurities on the surface or inside. 3.3 Net content Net content shall comply with the requirements of the “Measures for the Supervision and Management of Quantitative Packaging of Commodities”. 3.4 Physical and chemical requirements Physical and chemical requirements are specified in Table 2. Table 2 Physical and chemical requirements Item Requirements Water content ≤7% Total sugar (expressed as glucose) ≥15% 3.5 Hygiene indicators Hygiene indicators shall comply with the requirements of GB 7099.