T/YCCZ 003-2024 Active Group standards

T/YCCZ 003-2024 Meiwei He Dong Yuncheng Big Plate Chicken Production Technical Specifications

T/YCCZ 003-2024

Publish Date: 2024-05-15 Implement Date: 2024-05-30 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/YCCZ 003-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-05-15

Implement Date: 2024-05-30

Scope

Scope: This document specifies the terms and definitions, raw material requirements, production processes, product characteristics, quality requirements, hygiene requirements, and optimal consumption time for Yuncheng Dapanji. This document applies to ready-to-eat products made from stir-fried chicken and Dapanji. Main technical content: **Technical Specifications for Delicious River East Yuncheng Dapanji** 1. Scope: This document specifies the terms and definitions, raw material requirements, production processes, product characteristics, quality requirements, hygiene requirements, and optimal consumption time for Yuncheng Dapanji. This document applies to ready-to-eat products made from stir-fried chicken and Dapanji. 2. Normative references: The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendments) of the non-dated referenced documents applies to this document. - GB 2707: Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products - GB 2716: Food Safety National Standard - Vegetable Oil - GB/T 5461: Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 8607: High-Gluten Wheat Flour - GB/T 8967: Sodium Glutamate (MSG) - GB/T 18186: Brewed Soy Sauce - GB/T 18187: Brewed Vinegar - GB/T 23183: Chili Powder - GB 31644: Food Safety National Standard - Compound Seasonings - NY/T 744: Green Food - Scallion and Garlic Vegetables - SB/T 10371: Chicken Broth Seasoning - Announcement No. 12 of 2018 of the State Administration for Market Regulation 3. Terms and definitions: The following terms and definitions apply to this document. 3.1 Pulled noodles refer to wheat flour kneaded into dough with salt water, kneaded into a softer dough after fermentation, and rolled into a thick and wide sheet, then pulled