GB/T 16766-1997
Replaced
T/HFY 2.1-2018
Active
Group standards
T/HFY 2.1-2018 Old Kitchen · Binjiang Guanyan Traditional Cooking Skills Pot Pao Rou
T/HFY 2.1-2018 Old Kitchen · Binjiang Guanyan Traditional Cooking Skills Pot Pao Rou
Price:
$ 20.00
Basic Information
Standard Code:
T/HFY 2.1-2018
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated
ICS Name:
Consumer services
Publish Date:
2018-04-09
Implement Date:
2018-04-16
Scope
Scope: This standard specifies the terms and definitions of "Laochujia? Binjiang Guanshan Traditional Cuisine - Kung Pao Chicken", raw and auxiliary materials and requirements, cooking utensils, production processes, shaping and transportation, and sensory requirements. This standard applies to Kung Pao Chicken prepared with high-quality pork tenderloin as the main ingredient, supplemented with ingredients such as scallions, ginger, garlic, and cilantro, and seasonings; Main technical content: - Main ingredient: Pork tenderloin - Ingredients: - Scallions - Ginger - Garlic - Cilantro - Carrots - Seasonings: - Salad oil - Dark soy sauce (Lao Zhu) - Nine-degree rice vinegar - White sugar - Salt - Starch - Sesame oil
Development Information
Related Standards
GB 5296.1-1997
Replaced
GB 5296.1-1997 Instructions for use of products of consumer interest—General principles
GB/T 18760-2002
Replaced
GB/T 18760-2002 Methods and requirements of after-sale services of consumer goods
GB/T 5296.6-2004
Replaced
GB/T 5296.6-2004 Instructions for use of products of consumer interest—Part 6:furniture
SB/T 10400-2006
Active
SB/T 10400-2006 Supermarket shopping environment
GB/T 5296.5-2006
Replaced