T/AQB 39-2022 Active Group standards

T/AQB 39-2022 Xiji specialty snack: Bamboo shoot stewed rice

Publish Date: 2022-11-06 Implement Date: 2022-11-06 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/AQB 39-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other services

Publish Date: 2022-11-06

Implement Date: 2022-11-06

Scope

Main technical content: Chapter 3, "Terms and Definitions": Provides the relevant terms and definitions involved in this standard. Chapter 4, "Raw and Auxiliary Materials and Requirements": Specifies the main raw materials, auxiliary materials, and seasonings, and outlines the requirements for raw and auxiliary materials. Chapter 5, "Production Process": Specifies the cleaning and cutting of the main raw materials and auxiliary materials, and also sets requirements for cooking, plating, and shaping. Chapter 6, "Product Characteristics": The product should meet the requirements of color, odor, taste, texture, and form as specified in Table 1. Chapter 7, "Best Consumption Time": Provides requirements for the best consumption time of the product.