T/HBAS 005-2024 Oil-simmered large shrimp

Scope

Scope: This document specifies the requirements for the grading of raw materials, acceptance, pre-processing, cooking process, product quality, and hygiene of oil-braised prawns. This document is applicable to the cooking of oil-braised prawns; Main technical content: This standard comprehensively stipulates the specific operational requirements and quality control standards for all production links of oil-braised prawns, including raw material selection, storage, pre-processing, cooking process, product hygiene, packaging and transportation, etc. It standardizes the storage temperature and humidity of crayfish raw materials, the main ingredients, auxiliary ingredients, seasonings, temperature and time of cooking oil-braised prawns, etc.

Development Information

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