GB 16798-1997
Replaced
T/FCPHX 001-2023
Active
Group standards
T/FCPHX 001-2023 Fushun Spicy Mixing
T/FCPHX 001-2023 Fushun Spicy Mixing
Price:
$ 20.00
Basic Information
Standard Code:
T/FCPHX 001-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2023-11-24
Implement Date:
2023-11-24
Scope
Main technical content: This document specifies the terms and definitions of Fushun Malatang, raw and auxiliary materials and technical requirements, cooking utensils, production processes, packaging and transportation, quality requirements, nutritional indicators, service requirements, best eating methods, basic characteristics, cultural elements, etc. This document is applicable to Fushun Malatang made with potatoes, cabbage, rapeseed, bean sprouts, kelp, vegetable balls, fish balls, sausages, soy products, wide noodles, black fungus, etc. as the main ingredients. After boiling and draining the water, selectively add auxiliary ingredients such as edible salt, brewed vinegar, soft white sugar, MSG, chicken powder seasoning, oyster sauce, chili powder, chili oil, cumin, sesame, Sichuan pepper seed oil, roasted peanut crumbs, etc. and mix them together to make Fushun Malatang.
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