SB/T 10946-2012 Active Industry standards-Business

SB/T 10946-2012 Standards for Sichuan cuisine

SB/T 10946-2012 Standards for Sichuan cuisine

Publish Date: 2013-01-23 Implement Date: 2013-09-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: SB/T 10946-2012

Standard Type: Industry standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food processing

Publish Date: 2013-01-23

Implement Date: 2013-09-01

Pages: 36 pages

Scope

This standard specifies the definitions, classifications, and requirements for the key stages of Chinese Sichuan cuisine cooking, as well as the corresponding kitchen facilities, equipment, tools, and personnel requirements.
This standard applies to the execution of Chinese Sichuan cuisine cooking.

Development Information

Word Count: 60 Thousand words Pages: 36 pages

Referenced Standards

SB/T 10160 SB/T 10260 餐饮服务食品安全操作规范(国食药监食[2011]395号) GB 317-1998 White granulated sugar GB/T 317-2006 White granulated sugar GB/T 317-2018 White granulated sugar GB 5461-2000 Edible salt GB/T 5461-2016 Edible salt GB 5749-1985 Sanitary standard for drinking water GB 5749-2006 Standards for drinking water quality GB 5749-2022 Standards for drinking water quality GB/T 7900-2008 White pepper GB/T 7900-2018 White pepper GB/T 8233-1987 Sesame oil GB/T 8233-2008 Sesameseed oil GB/T 8233-2018 Sesame seed oil GB/T 8884-1988 Edible potato starch GB/T 8884-2007 Potato starch GB/T 8884-2017 Edible potato starch GB/T 8885-1988 Edible corn starch GB/T 8885-2008 Edible corn starch GB/T 8885-2017 Edible corn starch GB/T 14215-1993 Canned tomato paste GB/T 14215-2008 Canned tomato paste GB/T 14215-2021 General quality requirements for canned tomato paste GB/T 18186-2000 Fermented soy sauce GB/T 18187-2000 Fermented vinegar GB/T 20560-2006 Product of geographical indication—Pixian douban GB/T 27306-2008 Food safety management system—Requirements for catering services SB/T 10296-2009 Wheat paste SB/T 10416-2007 Seasoning wine SB/T 10755-2012 Mustard NY/T 1070-2006 chili sauce QB 1173-1991 Monocrystalline rock sugar SB/T 10040-1992 Xiangcao, SB/T 10040-1992 SB/T 10296-1999 Sweet bean sauce QB/T 1173-2002 Monocrystal rock sugar GB/T 18186-2025 General rule for the quality of soy sauce

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