GB 16798-1997
Replaced
T/RGSCYXH 001-2019
Active
Group standards
T/RGSCYXH 001-2019 Rugao Cuisine: Black Collard Greens with Fried Rice Noodles Cooking Technique
T/RGSCYXH 001-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/RGSCYXH 001-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Vegetable processing and products
ICS Name:
Food processing
Publish Date:
2019-05-21
Implement Date:
2019-05-21
Scope
Main technical content: This standard specifies the raw material requirements, cooking utensils, raw material preparation, cooking techniques, sensory requirements of finished products, and the best consumption time and temperature for the cooking techniques of Heicai vegetables and Fried Rice Noodles in Rugao City
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