T/BJCA 048-2022 Active Group standards

T/BJCA 048-2022 Beijing Cuisine - Cooking Techniques for Stuffed Intestines Fried in Old Beijing Style

T/BJCA 048-2022

Publish Date: 2022-09-23 Implement Date: 2022-09-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/BJCA 048-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-09-23

Implement Date: 2022-09-23

Scope

Main technical content: This standard specifies the terminology and definitions of Old Beijing Fried Blood Sausage, raw materials and requirements, cooking utensils, production processes, and quality requirements. This standard is applicable to the processing and production of Old Beijing Fried Blood Sausage