This standard is applicable to quick-frozen food made of wheat flour and rice.
2 Terms and Definitions
2.1 Quick-frozen food made of wheat flour and rice
This kind of food is mainly produced by the raw material of cereal, such as wheaten flour, rice, and coarse grain, etc. And simultaneously it is mixed by some stuffing material with single or multiple ingredients as meat, birds, egg, aquatic product, vegetable, fruit material, sugar, oil, and flavoring material, etc. Then they become quick-frozen products through the shape of machine shaping (cooking).
2.2 Quick-freezing
It refers to the method that make the products go through the maximum ice crystalline region, and finish the freezing processing technique when the mean temperature reaches -18℃.
2.3 Healthy products
Products which are not cooked before freezing.
2.4 Cooking products
Products which cannot eat immediately that are not cooked before freezing.
3 Technical Requirements
3.1 Requirements on raw materials
Raw material shall be in accordance with the relevant standard and requirements.
3.2 Sensory index
Sensory index shall meet those specified in Table 1.
1 Scope
This standard is applicable to quick-frozen food made of wheat flour and rice.
2 Terms and Definitions
2.1 Quick-frozen food made of wheat flour and rice
This kind of food is mainly produced by the raw material of cereal, such as wheaten flour, rice, and coarse grain, etc. And simultaneously it is mixed by some stuffing material with single or multiple ingredients as meat, birds, egg, aquatic product, vegetable, fruit material, sugar, oil, and flavoring material, etc. Then they become quick-frozen products through the shape of machine shaping (cooking).
2.2 Quick-freezing
It refers to the method that make the products go through the maximum ice crystalline region, and finish the freezing processing technique when the mean temperature reaches -18℃.
2.3 Healthy products
Products which are not cooked before freezing.
2.4 Cooking products
Products which cannot eat immediately that are not cooked before freezing.
3 Technical Requirements
3.1 Requirements on raw materials
Raw material shall be in accordance with the relevant standard and requirements.
3.2 Sensory index
Sensory index shall meet those specified in Table 1.
