T/SDRA 16-2023 Prepared Meals: Abalone Fish Maw Chicken Soup

Scope

Scope: This document specifies the raw materials and auxiliary materials, technical requirements, production and processing processes, test methods, inspection rules, labels, marks, packaging, storage and transportation, consumption methods, sales and traceability recall for pre-cooked dishes of abalone fish maw chicken. This document is applicable to non-ready-to-eat abalone fish maw chicken made from abalone, fish maw, and chicken as the main raw materials. After selection, cleaning, and pre-processing, the ingredients are cooked or semi-cooked, then placed in dishes or molds with broth. The finished product is quick-frozen and packaged, and stored, transported, and sold under low-temperature conditions of no more than -18°C. Main technical content: 4 Raw materials 5 Technical requirements 6 Production and processing processes 7 Test methods 8 Inspection rules 9 Labels, marks, packaging, storage, and transportation 10 Consumption methods 11 Sales and traceability recall

Development Information

Related Standards