Common dry product testing

dry products, is made of fresh animal food as raw materials, and processed into dry products after hair expansion. It is characterized by being dry, hard, old, tough and resistant to storage. Dried products have the characteristics of being dry, hard, old, and tough, and generally cannot be used directly as raw materials for dishes, and must be processed first. Common dried products include tendons, squid, beef louver , pig small intestine, sea cucumber and so on.

dry product detection

detection range (partial):

dried fruit products, dried vegetable products, cooked dried meat products, dried seafood products, dried seasoning products, dried maca products, dried edible fungi Products, dried insect products, dried fish products, dried raw meat products, etc.

Test items:

Dry pipe test, moisture test, moisture content test, particle size, acid value, fat protein content, heavy metal content, sulfur dioxide residue, water richness, ash, microbial indicators, etc.

dry product testing

Part of the testing standards:

CCAA 0020-2014 food safety management system fruit and vegetable product manufacturer requirements

CCGF 105.3-2010 dry fruit products_

DB11/7p 620-2009 Hygienic Requirements for Dried Vegetable Products

DB37/T 1781-2011 Technical Specifications for Participating Workers of Instant Spurs

GB/T 4789.17-2003 Food Hygiene Microbiological Inspection Meat and Meat Products Inspection

GB/T 4789.20- 2003 Food Hygiene Microbiology Inspection Aquatic Food Inspection

GB 5009.229-2016 National Food Safety Standard Determination of Acid Value in Food

GB/T 12533-2008 Edible Fungus Impurity Determination

GB/T 18525.5-2001 Dried Shiitake Mushrooms Irradiation insecticidal and anti-mildew process

GB/T 34318-2017 Circulation Specification for Dried Edible Fungi Products

GB 10136-2015 National Food Safety Standard Animal Aquatic Products

GB 2762-2012 National Food Safety Standard Food Limits of contaminants

GB 2760-2014 National Food Safety Standard Food Additives Use Standard

GB 29921-2013 National Food Safety Standard Limits of Pathogenic Bacteria in Food

.boende.com.cn/ is responsible for sorting out,Please indicate the source.