GB 16798-1997
Replaced
T/BJCA 005-2019
Active
Group standards
T/BJCA 005-2019 Beijing Cuisine Hot Pot Cooking Technique Specification
T/BJCA 005-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 005-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2019-12-31
Implement Date:
2020-03-01
Scope
Main technical content: 1. This standard specifies the terms and definitions of hot pot lamb, the raw and auxiliary materials and their requirements, cooking utensils, production processes, and quality requirements. 2. This standard is applicable to the processing and cooking of hot pot lamb.
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