DB42/T 1690-2021 地理标志产品 黄梅鱼面

ICS67.120.30

CCSX20

DB42

湖北省地方标准

DB42/T1690—2021

地理标志产品黄梅鱼面

Productofgeographicalindication—Huangmeifishnoodles

2021-05-12发布2021-07-12实施

湖北省市场监督管理局发布

DB42/T1690—2021

目  次

前言...................................................................................................................................................................III

引言.......................................................................................................................................................................V

1范围.................................................................................................................................................................1

2规范性引用文件.............................................................................................................................................1

3术语和定义.....................................................................................................................................................1

4地理标志产品保护范围.................................................................................................................................2

5原辅料要求.....................................................................................................................................................2

5.1淡水鱼.....................................................................................................................................................2

5.2食用淀粉.................................................................................................................................................2

5.3生产用水.................................................................................................................................................2

6加工要求.........................................................................................................................................................2

6.1加工时间.................................................................................................................................................2

6.2工艺流程.................................................................................................................................................2

6.3工艺要求.................................................................................................................................................2

6.4卫生要求.................................................................................................................................................3

7产品要求.........................................................................................................................................................3

7.1感官要求.................................................................................................................................................3

7.2理化要求.................................................................................................................................................3

7.3安全卫生要求.........................................................................................................................................3

7.4净含量偏差.............................................................................................................................................3

8试验方法.........................................................................................................................................................4

8.1感官.........................................................................................................................................................4

8.2烹调性.....................................................................................................................................................4

8.3水分.........................................................................................................................................................4

8.4淀粉...................