DB50/T 439-2012 Active Chongqing CityLocal standards

DB50/T 439-2012 Yuzhai (Chongqing Cuisine) Stewed Beef Tail Soup Cooking Technical Specifications

DB50/T 439-2012

Publish Date: 2012-03-25 Implement Date: 2012-06-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 30

Download

Basic Information

Standard Code: DB50/T 439-2012

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food Composite

Publish Date: 2012-03-25

Implement Date: 2012-06-01

Pages: 6 pages

Scope

This standard specifies the terms and definitions of clear-braised ox tail soup, the requirements for raw and auxiliary materials, the configuration of cooking utensils, the production process, plating, quality requirements, and the optimal serving temperature and time. This standard applies to the processing and cooking of clear-braised ox tail soup.

Development Information

Pages: 6 pages

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02