T/AQB 36-2022 Xiji specialty snack toge
T/AQB 36-2022 Xiji specialty snack toge
Basic Information
Scope
Main technical content: Chapter 3, "Terms and Definitions": Provides the relevant terms and definitions involved in this standard. Chapter 4, "Raw and Auxiliary Materials and Requirements": Specifies the main raw materials, auxiliary materials, and seasonings, and sets forth the requirements for raw and auxiliary materials. Chapter 5, "Production Process": Specifies the cleaning and cutting of the main raw materials, auxiliary materials, and seasonings, and also sets forth the requirements for cooking, serving, and shaping. Chapter 6, "Product Characteristics": The product should meet the requirements of color, aroma, taste, texture, and shape as specified in Table 1. Chapter 7, "Best Consumption Time": Provides the requirements for the best consumption time of the product.