GB 16798-1997
Replaced
T/JLCY 001-2020
Abolished
Group standards
T/JLCY 001-2020 Cantonese cuisine, Jiaoling Wufu Linmen cooking techniques specifications
T/JLCY 001-2020 Cantonese cuisine, Jiaoling Wufu Linmen cooking techniques specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/JLCY 001-2020
Standard Type:
Group standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food processing
Publish Date:
2020-12-18
Implement Date:
2020-12-25
Scope
Main technical content: Hakka cuisine and the cooking process specification of Jiaoling Wufu Lingmen. It stipulates the raw materials and requirements, cooking utensils, production process, serving, quality requirements, and the best time and temperature for consumption.
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