GB 2757-1981
Replaced
T/QZFS 008.4-2020
Active
Group standards
T/QZFS 008.4-2020 Xiamenese specialty snack making skills - Part 4: Oyster omelette
T/QZFS 008.4-2020 Xiamenese specialty snack making skills - Part 4: Oyster omelette
Price:
$ 20.00
Basic Information
Standard Code:
T/QZFS 008.4-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2020-06-25
Implement Date:
2020-07-20
Scope
Scope: This standard applies to the production of Hai Mei Fried, a specialty snack of Quanzhou; Main technical content: This standard specifies the production requirements for Hai Mei Fried, a specialty snack of Quanzhou, including terms and definitions, raw material requirements, processing equipment, production process, plating, quality requirements, and the best eating temperature and time.
Development Information
Same series standard
T/QZFS 008.1-2020 Qiánzhōu special snacks making skills Part 1: Meat zongzi
T/QZFS 008.2-2020 Quanzhou Characteristic Snack Food Making Skills Part 2: Rice Noodle Paste
T/QZFS 008.3-2020 Quanzhou Specialty Snack Food Production Techniques Part 3: Tudou Jelly
T/QZFS 008.5-2020 Quanzhou Characteristic Snack Food Production Techniques Part 5: Braised Noodles
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced