T/CCA 027-2022 Industrialization and Standardization of Chinese Rich Soup

Scope

Main technical content: This document specifies the technical requirements for industrialized standardized Chinese broth stocks, hygiene requirements for production and processing, inspection methods, inspection rules, marking, packaging, transportation, and storage. Industrialized standardized Chinese broth stocks are standardized products produced by using fresh (frozen) animal, poultry, and aquatic raw materials as the main ingredients, with or without the addition of spices, vegetables, and other auxiliary materials. They are manufactured in accordance with Chinese cooking techniques for making broths and using modern food processing technologies and equipment. Hereinafter referred to as Chinese broth stocks. The production process involves pre-processing raw materials such as livestock, poultry, and aquatic products by washing and cutting them, followed by blanching or frying; then adding water according to the recipe and adding or not adding auxiliary materials to boil the broth; after obtaining the first broth, adding water to the meat residue and boiling it to obtain the second broth. The first and second broths are combined, filtered, and concentrated to form Chinese high-broth. They are filled into metal cans or aluminum foil bags and subjected to high-temperature sterilization to become high-temperature sterilized products; or filled into composite food packaging bags, water-bath cooled, and quick-frozen to become quick-frozen products.

Development Information

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