GB 2757-1981
Replaced
T/CZSPTXH 132-2020
Active
Group standards
T/CZSPTXH 132-2020 Chaozhou Cuisine - Cooking Process Standards for Deep-Fried Liver Flower
T/CZSPTXH 132-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/CZSPTXH 132-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food Composite
Publish Date:
2020-10-26
Implement Date:
2020-10-26
Scope
Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of "Dry-fried Liver Flower" in Chaoshan cuisine. This document is applicable to the preparation of "Dry-fried Liver Flower" in Chaoshan cuisine. Main technical content: The contents of the following documents are essential provisions of this document through normative referencing in the text. Among them, the referenced documents with a specified date are only applicable to the version corresponding to that date; the referenced documents without a specified date are applicable to the latest version (including all amendment sheets) of the document. T/CZSPTXH 050 Chaoshan Cuisine - Basic Terminology T/CZSPTXH 058 Chaoshan Cuisine - Cooking Process - Fire Power
Development Information
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