GB 16798-1997
Replaced
T/MMSP 40.-2023
Active
Group standards
T/MMSP 40.-2023 The cooking process specifications for Gaoliangcai fish and oyster fried food
T/MMSP 40.-2023 The cooking process specifications for Gaoliangcai fish and oyster fried food
Price:
$ 20.00
Basic Information
Standard Code:
T/MMSP 40.-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-11-20
Implement Date:
2023-12-01
Scope
Main technical content: This document specifies the requirements for raw materials and auxiliary materials for cooking fried oysters and fried fish in Gaoliang cuisine, including cooking utensils, production processes, plating, quality requirements, and the best consumption time. This document is applicable to the cooking of fried oysters and fried fish in Gaoliang cuisine.
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