T/SPX 103-2020 Active Group standards

T/SPX 103-2020 Local Cuisine Cooking Techniques Regulations: Oil-Boiled Tripe

Publish Date: 2020-12-21 Implement Date: 2020-12-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SPX 103-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Animal products comprehensive

Publish Date: 2020-12-21

Implement Date: 2020-12-30

Scope

Main technical content: This document specifies the raw materials and requirements for oil-fried tripe, cooking utensils, production processes, plating, quality requirements, and the best time for consumption. This document is applicable to oil-fried tripe used in the processing and cooking of local dishes

Development Information

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