GB 16798-1997
Replaced
DB3402/T 5-2020
Active
Anhui ProvinceLocal standards
DB3402/T 5-2020 DB3402/T 5-2020 Wuhu Shrimp Flour Noodles Production Process Specification。
DB3402/T 5-2020 DB3402/T 5-2020 Wuhu Shrimp Flour Noodles Production Process Specification。
Basic Information
Standard Code:
DB3402/T 5-2020
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2020-12-13
Implement Date:
2021-01-01
Pages:
6 pages
Scope
This document specifies the raw materials, production process, product characteristics, and consumption time for the preparation of Wuhu shrimp roe noodles. This document is applicable to the production of shrimp roe noodles.
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