T/TAFDPR 031-2018 Active Group standards

T/TAFDPR 031-2018 Tai'an Cuisine - Stir-fried Vegetarian Kidneys

T/TAFDPR 031-2018

Publish Date: 2018-01-25 Implement Date: 2018-02-01 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/TAFDPR 031-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-01-25

Implement Date: 2018-02-01

Scope

Main technical content: 1. Scope This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for stir-fried vegetarian kidneys in Tai'an cuisine. This standard applies to the production of stir-fried vegetarian kidneys in Tai'an cuisine. 2. Normative references The following documents are essential for the application of this document. For referenced documents with a specified date, only the version on the specified date applies to this document. For referenced documents without a specified date, the latest version (including all amendment lists) applies to this document. - GB 5749-2006: Sanitary Standards for Drinking Water - GB/T 7900-2008: White Pepper - NY/T 1061-2006: Grading Standards for Mushrooms - GB 14881-2013: National Food Safety Standard - General Hygiene Standards for Food Production - GB/T 30383-2013: Ginger - NY/T 744-2012: Green Food - Allium Vegetables - GB/T 21999-2008: Oyster Sauce - GB/T 18187-2000: Brewed Vinegar - GB/T 2717-2003: Hygiene Standards for Soy Sauce - GB/T 8885-2008: Edible Corn Starch - GB/T 1445-2000: Fine White Sugar - GB/T