Standard No.:	T/ZNZ 337-2025
English Name:	Technical code of practice for processing of preserved vegetables for Jinhua crispy cake fillings
Chinese Name:	金华酥饼馅用梅干菜加工技术规程
Chinese Classification:	X26    Vegetable processing and products
Professional Classification:	T/    Social Organization Standard
ICS Classification:	67.080.20 67.080.20    Vegetables and derived products 67.080.20
Issued on:	2025-05-30
Implemented on:	2025-6-30
Status:	valid
Target Language:	English
File Format:	PDF

本文件规定了金华酥饼馅用梅干菜的加工的原料选择、摊晾、清洗、切分、腌制、菜卤分离、预干燥、回卤、蒸制、干燥、循环蒸制干燥、分捡包装、质量安全要求、贮存。
本文件适用于金华酥饼馅用梅干菜的加工。