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NY/T 628-2002 English PDF

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NY/T 628-2002: Dry salted duck

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
NY/T 628-2002	English	209	Add to Cart	3 days [Need to translate]	Dry salted duck		NY/T 628-2002

PDF similar to NY/T 628-2002

Standard similar to NY/T 628-2002

SN/T 2978 NY/T 1174 GB 16869 NY/T 754 NY/T 2068

Basic data

Standard ID	NY/T 628-2002 (NY/T628-2002)
Description (Translated English)	Dry salted duck
Sector / Industry	Agriculture Industry Standard (Recommended)
Classification of Chinese Standard	X18
Classification of International Standard	67.120.01
Word Count Estimation	6,659
Date of Issue	2002-12-30
Date of Implementation	2003-03-01
Quoted Standard	GB/T 191; GB 2721; GB 2732; GB 2760; GB 2762; GB 4810; GB 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.13; GB/T 5009.17; GB/T 5009.19; GB/T 5009.33; GB/T 5009.37; GB 9683; GB 7718; GB/T 12457; GB 12694; GB 16869; GB/T 9695.19
Summary	This standard specifies the duck 's technical requirements, test methods, inspection rules, marking, packaging and storage of specific requirements. This standard applies to healthy slaughtered fattening ducks, to hair, eviscerated after curing, re- halogen, shaping, drying or drying made ??of pickled products.

NY/T 628-2002: Dry salted duck

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Dry salted duck ICS 67.120.01 X18 People's Republic of China Agricultural Industry Standard pressed salted duck Released on December 12,.2002 2003-03-01 implementation Published by the Ministry of Agriculture

Foreword

This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. This standard was drafted. Quality Supervision, Inspection and Testing Center for Meat and Meat Products of the Ministry of Agriculture. The main drafters of this standard. Lu Pubin, Dai Tingcan, Dong Qiuhong, Zhou Yongchang, Zeng Jiyuan. pressed salted duck

1 Scope

This standard specifies the technical requirements, inspection methods, inspection rules, marking, packaging and storage requirements of the board duck. This standard is applicable to pickled products made from healthy fattening ducks after slaughtering, depilation, netting, pickling, re-halogenation, shaping, drying or drying.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB/T 191 packaging storage and transportation icon GB 2721 Edible salt hygiene standard GB 2732 plate duck (salty duck) hygiene standard GB 2760 Hygienic standard for food additives GB 2762 standard for mercury in foods GB 4810 Foods for arsenic limit health standards GB 5009.3 Method for determination of moisture in food products GB/T 5009.11 Method for determination of total arsenic in foods GB/T 5009.12 Method for determination of lead in foods GB/T 5009.13 Method for determination of copper in foods GB/T 5009.17 Method for determination of mercury in foods GB/T 5009.19 Determination of hexachlorocyclohexane and DDT residues in foods GB/T 5009.33 Determination of nitrite and nitrate in foods GB/T 5009.37 Analytical method for hygienic standard of edible vegetable oil GB 7718 General Standard for Food Labels GB 9683 Hygienic standard for composite food packaging bags GB/T 9695.19 Meat and meat products sampling method GB/T 12457 Method for determination of sodium chloride in foods GB 12694 Meat Processing Factory Hygienic Specifications GB 16869 fresh (frozen) poultry products

3 Technical requirements

3.1 Raw materials, production site requirements 3.1.1 Raw ducks should be selected from the non-epidemic areas and qualified by the epidemic prevention department. 3.1.2 Fresh ducks after slaughter should meet the requirements of GB 16869. 3.1.3 Production and processing sites should meet the requirements of GB 12694. 3.1.4 Salt for pickling should meet the requirements of GB 2721.

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