T/SPSH 29-2022 Active Group standards

T/SPSH 29-2022 Shun De cuisine, pan-seared and crispy intestine

Publish Date: 2022-03-23 Implement Date: 2022-03-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SPSH 29-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: The relationship between supply and use

ICS Name: Food Composite

Publish Date: 2022-03-23

Implement Date: 2022-03-23

Scope

Scope: This document specifies the basic requirements, cooking process, finished product requirements, consumption, and characteristics of Shenzhen-style pan-fried and baked sausages. This document is applicable to Shenzhen-style pan-fried and baked sausages. Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Basic requirements 5. Cooking process 6. Finished product requirements 7. Consumption 8. Characteristics

Development Information

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