T/YRTLM 007-2024 Active Group standards

T/YRTLM 007-2024 Local specialty food in Shan County: Meat series dishes including spicy stir-fried sheep blood

Publish Date: 2024-06-29 Implement Date: 2024-06-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/YRTLM 007-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food Composite

Publish Date: 2024-06-29

Implement Date: 2024-06-29

Scope

Scope: This document is applicable to the spicy stir-fried mutton blood, a local specialty of Shan County, which is processed and cooked using traditional techniques of Shan County; Main technical content: This document stipulates the terminology and definition of spicy stir-fried mutton blood, the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and the best consumption time and temperature.

Development Information

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02