GB 16798-1997
Replaced
T/ZZXJXH 003-2021
Active
Group standards
T/ZZXJXH 003-2021 "Zhuozi Smoked Chicken" production process technical specifications
T/ZZXJXH 003-2021 "Zhuozi Smoked Chicken" production process technical specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/ZZXJXH 003-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
\nBasic standards
ICS Name:
Food processing
Publish Date:
2021-01-20
Implement Date:
2021-02-28
Scope
Scope: This document specifies the materials, production process, and requirements for the production of "Zhuozi Smoked Chicken"; Main technical content: Breed requirements. The main technical process of making brine soup is as follows: soaking - trimming - arranging - blanching - brining - smoking - pre-cooling - finished product.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced