Standards

T/NXSCJS 097-2023 Active

T/NXSCJS 097-2023 The six criteria for evaluating blue-glazed ceramic artifacts in the Yuan Dynasty

Main technical content: This document specifies the classification, basic characteristics (decorations, shapes, glaze layers, and body materials) of blue glazed porcelain from the Yuan Dynasty, as well as six-dimensional appraisal methods. This document is applicable to the appraisal work of blue glazed porcelain from the Yuan Dynasty conducted by appraisal institutions with qualifications for appraising cultural relics and artworks.

Publish Date: 2023-12-31

T/SXS 142-2023 Active

T/SXS 142-2023

Main technical content: This document specifies the terms and definitions, basic requirements, service content, service process, service quality management, and service evaluation and improvement of the management service standards for cultural and creative digital enterprise service platforms. This document is applicable to the management services of cultural and creative digital enterprise service platforms.

Publish Date: 2023-12-31

T/HZAS 54-2023 Active

T/HZAS 54-2023

Scope: This document is applicable to the operation and management of Anju Shouhu; Main technical content: This document stipulates the general principles of the operation and management of Anju Shouhu, the requirements for operation service agencies, the content of operation services, the requirements for incident handling, management requirements, evaluation and improvement, etc.

Publish Date: 2023-12-31

T/NXSCJS 094-2023 Active

T/NXSCJS 094-2023

Main technical content: This document stipulates the process of preliminary review of cultural relics and artworks online and offline, as well as the preliminary review records. This document is applicable to the preliminary review of cultural relics and artworks

Publish Date: 2023-12-31

T/NXSCJS 093-2023 Active

T/NXSCJS 093-2023

Main technical content: This document specifies the basic characteristics of Qianlong porcelain in the Qing Dynasty (decorations, painting techniques, color composition, shape, signature, decorations, glaze, glaze material, and body), as well as six-dimensional identification methods. This document is applicable to the identification of Qianlong porcelain in the Qing Dynasty.

Publish Date: 2023-12-31

T/NXSCJS 092-2023 Active

T/NXSCJS 092-2023

Main technical content: This document specifies the basic characteristics of Qing Dynasty Kangxi blue and white porcelain (painting techniques, decorative patterns, blue and white glaze, shape, and signature) and six-dimensional identification methods. This document is applicable to the identification of Qing Dynasty Kangxi blue and white porcelain

Publish Date: 2023-12-31

T/NXSCJS 083-2023 Active

T/NXSCJS 083-2023

Main technical content: This document stipulates the procedures for the operation of the external appraisal system entrusted by the people's courts. This document is applicable to the work of operating the external appraisal system entrusted by the people's courts

Publish Date: 2023-12-31

T/SXS 143-2023 Active

T/SXS 143-2023 Domestic Truck Sales Service Management Specification

Main technical content: This document specifies the terms and definitions, basic requirements, sales service requirements, customer tracking, and complaint handling for the management of domestic truck sales services. The implementation of the management of domestic truck sales services can be referenced for use.

Publish Date: 2023-12-31

T/NXSCJS 095-2023 Active

T/NXSCJS 095-2023 Examination Specification for Appraisal Opinion Letter of Cultural Relics and Artworks

Main technical content: This document stipulates the requirements for reviewers of appraisal opinions on cultural relics and artworks (both judicial and non-judicial), the review content and key points, the review process, the requirements for review records, and the reward and punishment measures. This document applies to the review of appraisal opinions on cultural relics and artworks. The review of other types of appraisal opinions can be implemented with reference to this document.

Publish Date: 2023-12-31

T/NXSCJS 091-2023 Active

T/NXSCJS 091-2023 The six dimensions of evaluation criteria for Ming Dynasty Chenghua Blue and White porcelain

Main technical content: This document specifies the basic characteristics of Chenghua blue and white porcelain in the Ming Dynasty (decorations, shapes, glaze layers, clay bodies, signatures, blue and white patterns) and six-dimensional appraisal methods, etc. This document is applicable to the appraisal of Chenghua blue and white porcelain in the Ming Dynasty

Publish Date: 2023-12-31

T/CASME 1247-2023 Active

T/CASME 1247-2023

Scope: This document is applicable to the specific operation of the ancient tea-brewing tea art; Main technical content: This document stipulates the basic requirements, utensils, tea-brewing table arrangement, tea-brewing parameters, and tea-brewing process of the ancient tea-brewing tea art.

Publish Date: 2023-12-31

T/CZBXBZ 015-2023 Active

T/CZBXBZ 015-2023 Shio-roasted Goose and its products in Chaozhou, Guangdong Province

Scope: This document specifies the terms and definitions, product classification, raw material and auxiliary material requirements, processing technology, technical requirements, hygiene requirements for production and operation processes, inspection rules, packaging, marking and labeling, transportation, and storage of Chaoshan marinated goose and its products. This document is applicable to the production, inspection, and sales of Chaoshan marinated goose and its products. Main technical content: 7.1 Sensory requirements Table 1 Sensory requirements Item Requirements Test method Color Rich sauce color Take an appropriate amount of samples (frozen products need to be thawed in advance) and place them in a clean white porcelain plate (or similar container) under natural light to observe their appearance, color, and texture, and check for any foreign matter. Smell its odor. After processing according to the method specified on the packaging or label, rinse with warm water and taste its flavor. The flavor and odor should be rich in marinated goose, without any off-odors such as spoilage, sourness, stinkiness, and rancidity caused by food spoilage. Texture It should have the appearance of the product without obvious deformation, residual or damage. Impurities No foreign impurities visible to normal vision. 7.2 Quality indicators Table 3 Quality indicators Item Indicator Test method Marinated goose meat Marinated goose accessories Marinated goose blood Marinated goose soup Protein a/(g/100g) ≥ 15.0 8.0 — GB 5009.5 Water a/(g/100g) ≤ 70.0 80.0 — GB 5009.3 Peroxide value b(based on fat)/(g/100g) ≤ 0.25 GB 5009.227 a Protein and water refer to the edible part. b Only applicable to frozen products. 7.5 Microbial limits 7.5.1 Limit of pathogenic bacteria: Prepackaged food should comply with the provisions of GB 29921, and bulk ready-to-eat food should comply with the provisions of GB 31607. 7.5.2

Publish Date: 2023-12-31