GB 16798-1997
Replaced
T/LXCY 4.5-2022
Active
Group standards
T/LXCY 4.5-2022 Lantian Potato Banquet Soup: One Level Lantian Porridge (Boiled Yams Porridge) cooking process specification
T/LXCY 4.5-2022 Lantian Potato Banquet Soup: One Level Lantian Porridge (Boiled Yams Porridge) cooking process specification
Price:
$ 20.00
Basic Information
Standard Code:
T/LXCY 4.5-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2022-05-01
Implement Date:
2022-05-01
Scope
Main technical content: It stipulates the raw materials and requirements for the cooking process of the first-class Lan congee (boiled yam porridge) in the potato feast of Lan County, as well as the cooking utensils, production process, plating, quality requirements, and the best consumption time, etc.
Development Information
Same series standard
T/LXCY 4.1-2022 Lantan County Potato Banquet Soup: Golden Jade Chicken Soup (Pork Ribs and Potato Corn Chicken Soup) cooking process specification
T/LXCY 4.2-2022 Lan County Potato Feast. Soups: Potato Oat Fish Fillet Porridge Cooking Process Standards
T/LXCY 4.3-2022 Lantan County Potato Banquet Soup: Cooking Process Specification for Potato and Pumpkin Soup
T/LXCY 4.4-2022 Lantian Potato Banquet Soup: Process Specification for Shredded Potato Nourishing Soup Cooking
T/LXCY 4.6-2022 Lan County Potato Feast. Soups: Potato Noodle Soup Cooking Process Standards
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