1. Terms and Definitions This document provides 2 terms and definitions for Fuding Snacks and Fuding Beef Balls. 2. Raw material requirements This document gives the requirements for main ingredients, auxiliary ingredients, seasonings, water quality and food additives. 3. Production process requirements This document stipulates the requirements for the process flow, material preparation, meat paste making, raw embryo refrigeration, raw embryo thawing, and finished product cooking for Fuding Beef Balls. 4. Quality requirements This document mainly gives quality requirements from four aspects: color, smell and taste, shape, and texture.
T/FDCX 006-2022 history
2022T/FDCX 006-2022 Fuding beef balls—Production specification for Fuding meat