GB 2757-1981
Replaced
T/SXPX 047-2024
Active
Group standards
T/SXPX 047-2024 Traditional landmark noodles with Shaoxing lamb stew
T/SXPX 047-2024 Traditional landmark noodles with Shaoxing lamb stew
Price:
$ 20.00
Basic Information
Standard Code:
T/SXPX 047-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2024-12-23
Implement Date:
2025-02-23
Scope
Scope: This document specifies the terms and definitions, raw materials and requirements, equipment and tools, sensory evaluation, and production processes for the preparation of Shangdi Lamb Hot Pot Noodles, a traditional landmark noodle dish. This document is applicable to the preparation of Shangdi Lamb Hot Pot Noodles, a traditional landmark noodle dish made from wheat flour as the main raw material. Main technical content: 6.1 Mixing and kneading dough; 6.2 Lamb Hot Pot Noodle sauce; 6.3 Stretching noodles; 6.4 Cooking noodles
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