GB 2757-1981
Replaced
T/HZBX 056-2022
Active
Group standards
T/HZBX 056-2022 Cantonese cuisine, Dongjiang Hakka cuisine, Hakka yellow stewed pork
T/HZBX 056-2022 Cantonese cuisine, Dongjiang Hakka cuisine, Hakka yellow stewed pork
Price:
$ 20.00
Basic Information
Standard Code:
T/HZBX 056-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2022-12-20
Implement Date:
2022-12-30
Scope
Scope: This document is applicable to the cooking of Cantonese Dongjiang Hakka cuisine's Hakka Braised Pork; Main technical content: This document specifies the main ingredient requirements, cooking tool requirements, hygiene requirements during the production and processing process, cooking techniques, quality requirements and inspection methods, as well as requirements for packaging and optimal consumption time of Cantonese Dongjiang Hakka cuisine's Hakka Braised Pork.
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