GB/T 18407.3-2001
Abolished
T/SPX 015-2020
Active
Group standards
T/SPX 015-2020 Plating cooking technology specifications for Wagyu Blade Wagyu dish fried in wok and seasoned with sweet and sour sauce (commonly known as "Fried Strips of Beef") in a local cuisine
T/SPX 015-2020 Plating cooking technology specifications for Wagyu Blade Wagyu dish fried in wok and seasoned with sweet and sour sauce (commonly known as "Fried Strips of Beef") in a local cuisine
Price:
$ 20.00
Basic Information
Standard Code:
T/SPX 015-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Animal products comprehensive
Publish Date:
2020-12-30
Implement Date:
2021-01-10
Scope
Scope: This document is applicable to the preparation of local dishes using sliced kidneys as the main ingredient; Main technical content: This document specifies the raw materials and requirements for sliced kidneys, cooking utensils, preparation methods, plating, quality requirements, and the optimal consumption time.
Development Information
Related Standards
NY/T 628-2002
Active
NY/T 628-2002 Dry salted duck
SB/T 10384-2004
Replaced
SB/T 10384-2004 Requirements code of base for central stored livestock
SB/T 10395-2005
Replaced
SB/T 10395-2005 Operating practice for livestock and poultry product in circulating
GB/T 20572-2006
Replaced
GB/T 20572-2006 Evaluating specification on the HACCP certification of the natural casings processing
GB/T 20575-2006
Replaced