GB 16798-1997
Replaced
T/KLST 002-2021
Active
Group standards
T/KLST 002-2021 Kaili sour soup processing technical specifications
T/KLST 002-2021 Kaili sour soup processing technical specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/KLST 002-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Food processing
Publish Date:
2021-05-14
Implement Date:
2021-05-14
Scope
Main technical content: Processing technology requirements: material selection, cleaning, crushing, mixing, first fermentation, fine grinding, second fermentation (if necessary), frying, cooling (suitable for oily products), sterilization or non-sterilization, filling, and finished products.
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